Recipe: Seared Tuna & Sesame Salad

Seared Tuna and Sesame Salad

We first fell in love with this salad when we were developing contract catering menus. It is such a brilliant lunch as it is so tasty, filling and far more exciting than just a bean salad. The dressing gives it a real zing which is totally refreshing in the heat so perfect for the hazy summer days ahead. Using good quality tuna is essential, make sure you are using line caught and preferably from a local fishmonger if you can.


Seared Tuna and Sesame Salad 

(Serves 4)


3  tuna steaks

250g green beans, trimmed

1 few spring onions, finely sliced

1 red or green chilli, finely sliced

10g black sesame seeds, toasted

10g white sesame seeds, toasted

125g mixed leaves or a head of lettuce washed and torn

1 small bunch of coriander, finely chopped stalks and leaves



2 limes, zested and juices

2 tsp soy sauce

2 tsp rice vinegar

3 tbsp olive oil



  • Put a pan of salted water onto boil, once boiling, blanch the green beans for 2 minutes, drain and refresh in iced water. Set aside.
  • Heat a non-stick frying pan on a high heat or alternatively heat up the BBQ. Brush the tuna steak with a little veg oil and season with sea salt on both sides.
  • Cook for 1 minute on each side, the outside will be golden but raw through the middle. Set aside to rest.
  • Meanwhile mix together all the dressing ingredients and taste, adjust seasoning to your taste.
  • Mix the rest of the salad ingredients together in a bowl, pour some of the salad dressing over and mix together, reserving some sesame seeds to finish.
  • Transfer the salad into a sharing bowl or plate.
  • Slice the tuna into even pieces and place on top, finish with a sprinkle of sesame seeds.