300g fresh sushi grade tuna, cut into steaks
1 egg white, lightly whisked
2 tsp peanut oil
½ cup mixed sesame seeds
50g radish, sliced into thin rounds
30g pickled ginger, roughly chopped
50g wild rocket
2 baby cucumbers, sliced into rounds
¼ cup Vital soy sauce
2 Tbsp toasted sesame oil
2 Tbsp rice vinegar
Juice of 1 lime
1 Tbsp honey
¼ cup neutral oil like peanut or avocado oil
On a large flat plate spread out the sesame seeds. Brush the tuna steak with lightly whisked egg white and roll in the sesame seeds, making sure that all sides are well covered.
Place a non stick frying pan over very high heat. Brush the pan lightly with peanut oil. Sear each side for 1 minute. Remove from heat and let the tuna rest on a cutting board.
In the meantime combine all the dressing ingredients and whisk until well incorporated. In a large bowl combine all the salad ingredients and add your desired amount of dressing. Toss well.
Once the tuna has rested, slice into strips.
Serve the sliced tuna over a bed of salad with extra Vital Soy Sauce for dipping.