Pan roasted sesame crusted tuna loin
Pan roasted sesame crusted tuna loin, wilted samphire with Lincolnshire asparagus and yuzu dressing
To make the dressing, place all the ingredients in a bowl and mix well.
Coat the tuna loin with a tablespoon of sesame oil and roll in sesame seeds. Heat the rest of the sesame oil in a non-stick pan and gently pan roast each side of the tuna for about 30 seconds.
Set the tuna aside and in the same pan add the garlic and cook the washed samphire on medium for 1 minute.
Blanch the asparagus in salted boiling water for 2 minutes, drain and toss with rapeseed oil.
Slice the tuna and serve on a bed of samphire with asparagus and drizzled yuzu dressing.
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