- 4 (about 300g each) tuna steaks
- 4 tablespoons soy sauce
- 3 1/2 tablespoons sesame seeds
- 1 1/2 tablespoons peanut oil, plus extra to fry
- 2 handfuls of York Town Organics tatsoi
- 1 teaspoon sesame oil
- jasmine rice
- fresh ginger
Cover the tuna steaks in 2 tablespoons soy sauce. Press the sesame seeds into both sides of the fish and refrigerate for about 30 minutes.
Heat a little bit of peanut oil in a pan over very high heat and fry fish quickly on one side for about 1 minute, then turn and cook for roughly another minute. Set aside to rest.
Serve with jasmine rice and a handful of tatsoi on each plate. Add some fresh ginger for a pop of freshness and don't forget some extra soy sauce for dipping your tuna.