Sear-iously tasty. This sesame-crusted tuna with lime, mango and chilli coulis and wilted pak choi makes an excellent summertime dish
• olive oil, for cooking
• 225g pak choi
• 3 tablespoons sesame seeds
• 2 tuna steaks
• sea salt
• black pepper
For the coulis:
• 1 large, very ripe mango, peeled, pitted and roughly chopped
• 1/2 lime, juiced
• 1/4 red onion, roughly chopped
• 1 small red chilli
1 Begin by making the coulis. Place the mango, lime juice, red onion and chilli (chile) in a blender and blend to a smooth purée.
2 Pour this mixture through a fine sieve into a saucepan, pushing it through with a spoon.
3 Heat a little oil in a frying pan and gently sauté the pak choi (bok choy) until wilted.
4 Sprinkle the sesame seeds onto a large plate and mix in a little salt and pepper. Lay the tuna steaks on the sesame seeds and press down so that the seeds stick.
5 Flip the tuna and coat the other sides in the same way.
6 Heat 1 tablespoon oil in a wide frying pan and, when hot, gently place the sesame-coated tuna in the pan. Fry for about 3 minutes on each side, turning them as gently as possible so as not to knock the seeds off.
7 Warm through the coulis and the pak choi. Divide the pak choi between 2 plates, placing it in the centre. Slice the tuna steak and place it on top of the pak choi, then drizzle the coulis over the top.
Recipe courtesy of Dale Pinnock, extracted from How to Cook Healthily. Photography by Issy Croker © Quadrille