Cooking Level: ★★☆☆☆
200g Tuna Steaks x 4pcs
5tbsp Red wine vinegar
3tbsp Extra virgin macadamia oil
2 tsp Caster sugar
Himalayan pink salt and pepper
10g Sesame seeds
1 bunch of coriander
1 bunch of Italian parsley
1 box mixed leaf salad
1 lime, juiced
2tbsp Olive oil
Cover the tuna steaks with cold water.
Add 1tbsp salt and half the vinegar to the mix and leave for 2 hours to marinate.
Lift the fish out of the marinade and dry with kitchen paper.
Add the fish to a hot pan with oil and cook for 2 minutes on each side
Take out of the pan and roll in the sesame seeds
Take of the heat and let it rest for 5 minutes
In the meantime wash the salad and herbs
Mix salad and herbs together and add olive oil and lime juice
Slice the tuna steak into tranches and serve
Mix the remaining vinegar with caster sugar and sprinkle on the fish
SOUTH STREAM TIPS
Leave the tuna Steak a bit rare in the center and place it on top of the sauce. It can also serve with soba noodles or glass noodles. Basmati rice or pasta would also go fine with this dish.