Sesame tuna steaks with Asian slaw

Sesame tuna steaks with Asian slaw

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(6 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2

Try to get the best quality tuna you can for these sesame steaks with a crunchy Asian-style slaw. A quick healthy supper, on the table in 20 minutes

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal535
  • fat26g
  • saturates4g
  • carbs15g
  • sugars11g
  • fibre11g
  • protein56g
  • salt0.5g


  • 2 tbsp sesame oil
  • 1 lime, ½ juiced, ½ cut into wedges to serve



    The same shape, but smaller than…

  • ¼ red cabbage, shredded
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • ½ red chilli, thinly sliced
  • 1 yellow pepper, cut into strips
  • 100g beansprouts (make sure they are the ready-to-eat variety)


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 30g peanuts, toasted and roughly chopped
  • 2 x 2cm-thick tuna steaks
  • 2 tbsp sesame seeds


  1. Mix together the sesame oil and lime juice with some seasoning, then toss with the red cabbage, chilli, yellow pepper, beansprouts and peanuts.

  2. Heat a non-stick frying pan until searing hot. Season the tuna steaks on both sides and turn them in the sesame seeds to coat. Fry for 3 mins each side until the tuna is browned and a sesame crust has formed, but the fish is still pink in the middle. Leave to rest for a few mins, then serve with the slaw and lime wedges for squeezing over.

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Comments, questions and tips

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19th Oct, 2018
Coated my tuna in sesame seeds... got the pan searingly hot... and ended up with tuna coated in burnt sesame seeds. Slaw was ok but did not outweigh the [expensive] tuna disappointment. Won't be making this again.
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