Dukkah seared tuna steak with zucchini ribbons and chilli lime dressing

Tuna has to be one of my favourite types of fish.  Searing it in dukkah spice adds a unique flavour which takes this super healthy dish to another level.

You will need:

  • 2 tuna steaks
  • 2-3 tbsp Dukkah spice
  • 1 punnet cherry tomatoes
  • 1 garlic clove, finely chopped
  • 2 tbsp sesame seeds
  • 3 zucchini, peeled into ribbons
  • 2 spring onions, finely chopped
  • 1 lime

Chilli Lime Dressing

  • 1 lime, juiced
  • ½ green chilli, finely chopped
  • 1 tsp honey
  • 1 garlic clove, finely grated
  • 2 tbsp sesame oil
  • 1 tbsp apple cider vinegar
  • Pinch salt and pepper

Simple steps:

  • Preheat your oven to 200°C. Place the cherry tomatoes onto an oven tray, season with salt, pepper, olive oil and garlic and roast for 10 minutes.

  • Remove the tuna steaks from the fridge 10 minutes before you plan on cooking them to bring them up to room temperature.

  • Using a vegetable peeler, peel the zucchini into thin ribbons. After 6-8 peels, turn the zucchini onto a different side so you are left with even ribbons. Place these into a large salad bowl.

  • To make the dressing, add all the dressing ingredients to a clean jar, place a lid on and give it a good shake. Add a few spoons of dressing to the zucchini ribbons to soften.

  • Rub the dukkah spice into the tuna, turning over to ensure both sides are well covered.

  • Heat a non-stick pan over a medium heat and drizzle a little olive oil into the pan. For a medium rare steak, carefully fry the tuna steaks for 2½ minutes, turn once and cook for another 2½ minutes on the other side. Squeeze fresh lime juice over the top then remove from the pan immediately and leave to rest.

  • Whilst the tuna is resting arrange the roasted tomatoes over the top of the zucchini ribbons.

  • Once the tuna steak has rested, slice on the angle and lay over the top of the zucchini ribbons.

  • Sprinkle sesame seeds and finely chopped spring onions over the top and an extra few spoons of the chilli lime dressing.

Top Tip:

Peel some extra zucchinis, submerge the ribbons in a large bowl of water and store in the fridge, this keeps them fresh, crunchy, and ready for when you’re looking for a lighter alternative to pasta.

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