Place a large non-stick frying pan on a medium-
high heat. Rub the miso all over the tuna, then
pat on the sesame seeds to cover. Place in the hot
pan with 1 tablespoon of olive oil and sear for 3-
4 minutes on each side, so it’s beautifully golden
on the outside but blushing in the middle.
Remove to a board to rest. Quickly wipe out the
pan with a ball of kitchen paper, then return to
the heat. Trim the spring onions and slice at an
angle the same length as the sugar snaps, tossing
both into the hot pan with a few drips of red wine
vinegar and a pinch of sea salt for 2 minutes to
lightly catch and char.
Slice the sesame tuna and serve on top of the veg,
drizzled with 1 teaspoon of extra virgin olive
oil.
Originally Submitted
4/13/2019
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