Pan seared Yellowfin tuna with braised spring greens, cucumber, cashew and sesame dressing

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  • Serves: 2
  • Prep: 30 minutes
  • Cook: 1 minutes
  • Difficulty: Easy


2 x 170g Yellowfin tuna loin portions

200g spring greens

½ a cucumber

70g salted cashews

20g white sesame seeds

1 tbsp soy sauce

1 tbsp fish sauce

1 tbsp honey

1 tbsp sesame oil

1 lime

1 clove garlic

10g coriander

10g mint

1. To make the dressing, zest and juice the lime into a mixing bowl. Add the honey, sesame oil, fish sauce, soy sauce and sesame seeds. Grate the garlic on a microplane and add to the dressing.

2. Grate the cucumber on the coarse side of a box grater and add to the above, and mix.

3. Lightly roast the cashews, crush with a rolling pin and add to the dressing.

4.To cook the spring greens, lightly oil a frying pan and add the spring greens. Cook for about 4 to 5 minutes.

5. Pan fry the tuna steaks for 2 to 3 minutes on either side. Then rest for three minutes.

6. Slice the tuna and serve on the spring greens. Garnish with the dressing and herbs.

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