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
- Pre-heat 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 2.5 minutes, turn once and cook for another 2.5 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 steak is resting, arrange the roasted tomatoes over the top of the zucchini ribbons.
- Sprinkle sesame seeds and finely chopped spring onions over the top and ad a few extra spoons of the chilli lime dressing.
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.