Seared sesame-crusted tuna
Makes 16
A little effort
Total time:
These Asian-inspired sesame-crusted tuna and picked cucumber canapés look stylish and deliver fantastic fresh flavours but are quick and easy to make.
Skip to ingredients
- ½ cucumber
- 4 tbsp rice vinegar or cider vinegar
- a small pinch chilli flakes
- 1 tsp golden caster sugar
- 2 very thick steaks tunaabout 150g each
- 2 tbsp sesame seeds
- olive oil
Nutrition: per serving
- kcal40
- fat2.2g
- saturates0.4g
- carbs0.3g
- fibre0.2g
- protein4.8g
- salt0.02g
Method
step 1
Using a potato peeler, remove the peel from the cucumber, then peel strips of flesh, turning the cucumber as you go, so the strips stay thin. You’ll need 16. Heat the vinegar, chilli flakes and sugar. When boiling, pour over the cucumber. Cool.
step 2
Cut the tuna into cubes and roll in sesame seeds. Heat a little oil in a frying pan and when it’s really hot, roll the tuna cubes around in it just long enough to brown the outsides – you don’t want to cook them through.
step 3
Thread a cucumber strip onto a cocktail stick in an s shape and skewer a tuna cube. Stand upright to serve.
