(serves 6)

If fresh tuna isn’t available make this dish using salmon instead. I always rest cooked tuna the way I rest red meat by placing on a warmed baking tray or even a plate, covering with a tea towel and leaving for about five minutes away from the heat. It distributes the juices evenly through the meat or tuna.

INGREDIENTS
600 x 150g tuna steaks
Sesame Marinade
1 tbsp olive oil
flaky sea salt and freshly ground black pepper
6 large handfuls salad greens {use whatever greens are the freshest – at this time of the year it could be a combination of coriander and mint leaves, baby spinach leaves and Butter crunch lettuce}
Ginger Dressing
Guacamole
6 lime quarters to garnish

METHOD
Up to 2 hours prior to cooking place tuna into dish and add Sesame Marinade. Turn tuna so it is coated in marinade.

Preheat barbecue char grill or flat plate or stovetop grill to hot. Brush char grill, flat plate or grill with oil and wipe off any residue.

Drain tuna of excess marinade and place onto hot grill. Cook for 1-2 minutes or till tuna is browned on one side. Using a scraper turn tuna over and cook for a further 1-2 minutes or to brown on second side. On the char grill, to achieve a traditional crisscross pattern, before you turn the tuna move it 90° and cook for a further minute, then turn over and repeat.

Once the tuna is browned {seared} let it cook on one side for 3 to 4 minutes and then turn to the other side to cook for 3 to 4 minutes or till medium rare. Cooking time will of course depend on the thickness of the tuna. Tuna does become very dry if cooked beyond medium rare.

Pile salad leaves into the centre of each serving plate. Season tuna with salt and pepper and place on top of salad. Drizzle with Ginger Dressing, serve with a spoonful of Guacamole and garnish with a lime quarter.

Sesame Marinade

(makes 70ml)

INGREDIENTS
30ml (1/4 cup) olive oil
30ml (1/4 cup) pure sesame oil
juice of 1/2 lemon
1/2 tbsp soya sauce
freshly ground black pepper


METHOD
Combine all ingredients in a bowl and refrigerate or freeze till required.

Ginger Dressing

(serves 6)

When using lemongrass in mixtures to be served uncooked use only the bulbous end. The remainder of the lemon grass is very fibrous and is best used as a flavourant for soups or stocks. This dressing is best made on the day of service but at least 1 hour before serving so flavours can infuse.

INGREDIENTS
30ml (2 tbsp) pure sesame oil
90ml (6 tbsp) water
30ml (2 tbsp) Kikkoman soy sauce
1/4 red chilli (or to taste), (finely chopped)
finely grated zest and juice of 1 lime
2 tbsp (1 stick) lemongrass (finely chopped)
30g (2 tbsp) root ginger (peeled and finely grated)
freshly ground black pepper


METHOD
Combine all ingredients in a non-reactive bowl and stir to combine.

Guacamole

(serves 6)

Guacamole is best made no more than 2 hours before serving, however, if you need to make it earlier in the day, squeeze additional lemon juice on the surface of the mixture and cover with plastic wrap sitting on the surface of the mixture.

INGREDIENTS
1 ripe but firm avocado (peeled and stoned)
juice of 1-2 limes
35g (1/2 medium) red pepper (deseeded and finely diced)
115g (1 medium) firm tomato, preferably plum (grated)
2 tbsp roughly chopped coriander leaves
1/2 tsp Dijon mustard
flaky sea salt and freshly ground black pepper
Tabasco to taste


METHOD
Cut avocado into small dice and place into a non-reactive bowl. Sprinkle with lime juice.

Gently stir in remaining ingredients and season to taste. Cover and refrigerate till required.