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    • Sesame Crusted Tuna

    Mark Sharron
    Easy
    10 minutes
    4
    Amount Per Serving: Calories 422; Protein 44.1g; Carbohydrates 13.2g; Fat 20.7g; Cholesterol 77.2mg; Sodium 1045.5mg
    Effortless, scrumptious sesame-coated tuna cooking seared quickly. This tuna is served rare, so please use high-quality tuna.
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    Ingredients

    • Four tuna steaks, about 10-ounce each and 1/2 inch thick
    • 3 tablespoons white sesame seeds
    • 3 tablespoons black sesame seeds
    • 1 tablespoon finely grated lime zest
    • 1 tablespoon minced lemongrass
    • 1 teaspoon sweet paprika
    • 1 teaspoon pepper flakes
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon salt
    • Vegetable oil
    • Mayonnaise and Lime wedges for serving

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Remove from the heat and let rest for 3 to 5 minutes before serving.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.