Sesame-Crusted Tuna with Ginger Soy Cream

Cook Time 20 minutes

Serves 2

Ingredients

1 tsp grapeseed oil

2 x 180g tuna steaks

½ tsp fresh ginger, finely grated

1½–2 tsp soy sauce

300ml thickened cream

2 tbsp each of black and white sesame seeds

Salt, to taste

To Serve

Wilted spinach, to serve 

Chives, finely chopped

Method

In a small saucepan, gently heat the cream with the ginger over medium heat. Allow it to infuse and reduce by half, about 5–10 minutes.

Place the black and white sesame seeds on a plate. Lightly season the tuna with salt, then press each side into the sesame seeds to form an even crust.

Heat a frying pan over a high heat, then add oil. Sear the tuna for 30–60 seconds on each side, depending on thickness, keeping the centre rare. Remove from the pan and allow to rest.

Once the cream has reduced, stir in the soy sauce and cook for a further minute. Taste and adjust seasoning – add more soy sauce if needed.

Arrange a bed of spinach on the plate and drizzle the sauce over it. Place the tuna on top and finish with a sprinkle of chopped chives.