Cuisine:

Vietnamese

Ingredients

½ tsp oregano
¼ tsp black sesame seeds, toasted
½ tsp white sesame seeds, toasted
¼ tsp brown sugar
Pinch salt & black pepper
1 tsp finely julienned ginger
2 sprigs coriander, finely sliced
4 Vietnamese mint leaves, finely sliced
2 Asian basil leaves, finely sliced
½ tsp pounded ginger
½ tsp pounded garlic
½ tsp pounded onion
200 g round tuna steak
2 tbsp vegetable oil

Mango Salsa
1 whole mango, dliced
1 garlic clove, crushed
2 sprigs coriander, sliced
1 tomato, diced
1/2 onion, diced
Pinch of salt & pepper
1 lime, juiced

Combine all ingredients into a bowl and mix well.

Preparation

In a shallow dish combine oregano, white and black sesame seeds, brown sugar, pinch of salt and pepper, julienned ginger, coriander, Vietnamese mint, Asian basil and your pounded ginger, garlic and onion. Mix well then roll the tuna in the mixture coating  it well.

Bring a non stick pan to medium-high heat, add your oil then sear the tuna for 45-60 seconds on all sides until browned.

Remove the tuna and slice into 2 cm thick slices and serve on a bed of the mango salsa.

Finish with a squeeze of lime and sprinkle with a pinch or black sesame seeds.