Seared Tuna with Mango and Avocado Salsa

This is to die for- especially if you find a really ripe mango in the bargain bin!

Ingredients

2 tuna steaks, sashimi grade

3 tbsp sesame seeds

1 tbsp peanut oil

Salsa:

1 ripe mango, peeled and cut into 1 cm cubes

1 small avocado

1/2 small red onion, finely diced

1 radish thinly sliced

2 spring onions, thinly sliced

1 celery stick or 1/4 fennel, thinly sliced

1 red chilli, deseeded and finely diced

a few mint leaves, copped

Dressing:

2 tbsp extra virgin olive oil

1 1/2tbsp white wine or rice vinegar

1 tbsp lemon juice

salt and pepper to taste

Method:

Shake dressing ingredients in an old jam jar until well combined.

Put salsa ingredients and dressing into a bowl and mix through with your fingers.

Set aside

Heat a skillet or small frying pan, then toast the sesame seeds in the frying pan on medium heat until lightly golden. Keep stirring and watching, this only takes a couple of minutes. Pour the seeds onto a dining plate to cool down.

coat the tun steaks with the peanut oil.

In the same skillet or frying pan that you used for the sesame seeds sear the tuna steaks 30-40 SECONDS each side. Take them out of the pan and onto the sesame seed dining plate. Push the steaks down a little so the seeds stick to them. turn them over and use the rest of the seeds to coat the bottom of the steaks.

transfer the steaks onto a board and slice into 5 mm slices.

Arrange on plates with the salsa and enjoy!