The warmer days are finally coming and this Thai Sesame Tuna with a Thai style salad, boiled eggs and our amazing Thai Dressing Sauce is ideal for the warmer days! The art of this amazing dish is to quickly sear the tuna and to achieve a perfect pink colour when sliced.
- Serves: 4
- 4 x Fresh Tuna portions
- Salad – Thai basil, cucumber, baby tomatoes, golden kiwi, red & yellow capsicum, beetroot leaves, rocket & radish.
- Thai Dressing Sauce
- 1 Lime (sliced into quarters)
- Sesame seeds
- 4 x Boiled eggs
- Thai basil (garnish)
- Pinch of ground black pepper & flaked sea salt
Instruction’s Boiled Eggs:
Bring a pan of water to the boil and once boiling turn down the heat to low and carefully lower the eggs in, next, the pan back on to boil and boil the eggs for 7 minutes. Remove from boiling water and put into cold water and peel.
Before serving slice the boiled eggs in half.
Marinaded the tuna in a good amount of the Thai Dressing Sauce and leave to one side for 10 minutes.
Pop sesame seeds on a large plate and pop in your tuna and turn over until fully coated in sesame seeds.
Pop a medium sized pan on a high heat and sear on each side for 2 minutes.
Leave to rest for 5 minutes and slice.
Cut your cucumbers on an angle and thinly, next cut your small tomatoes in halt, next peel and cut your golden kiwi on an angle and in half. Now pop all salad ingredients into a large bowl and toss together with a good splash of the Thai dressing.
Pop your salad into the middle of a serving bowl and drizzle some of the Thai Dressing Sauce around then add the boiled eggs and tuna on top of the salad and garnish with Thai basil. Now Enjoy!