300 - 400 g sashimi-grade tuna loin
1 ½ tsp peanut oil
1 - 2 tsp English mustard
1 tbsp white sesame seeds
1 tbsp black sesame seeds
micro herbs or chives, to serve
1 tsp grated ginger
1 spring onion, finely sliced
1 tbsp soy sauce (or gluten-free alternative)
1½ tsp sesame oil
1 tbsp lime juice
- Rub the tuna all over with 1 tsp peanut oil, then season with salt and lots of black pepper. Combine the sesame seeds on a flat plate. Brush a little more oil over a non-stick pan. Sear the tuna for about 20 seconds on each side. Take out of the pan and brush very thinly with mustard, then roll quickly in the sesame seeds to coat. Wrap in clingfilm and chill in the fridge for 20 minutes.
- Mix the sauce ingredients together. To serve, use a very sharp knife to cut the tuna into ½ cm slices. Arrange on a platter and scatter over the microleaves and chives. Serve with the sauce.