2 tbsp sesame oil
1 lime, ½ juiced, ½ cut into wedges to serve
¼ Chinese cabbage, shredded
½ red chili, thinly sliced
1 red pepper, cut into strips
2 x 2cm-thick tuna steaks
2 tbsp sesame seeds
Serves - 2
Mix together the sesame oil and lime juice with some seasoning, then toss with the Chinese cabbage, chili, red pepper and beansprouts.
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.
Recipe adapted from: Good Food