I have been craving semi-raw tuna plus salad for two weeks now. I have seen a picture of it in a food magazine and couldn’t stop thinking about it. As I am crazy about food this happens to me quite often actually. I can’t put food out of my head.

So today it was seared tuna with a super fresh sprouts salad. This dish has some kind of an asian appeal. Also because of the aromatic taste of roasted sesame, which I really like.

What you need for three people:

400g tuna (I used Followfish)

For the sesame crust

50g sesame seeds

1 egg white

1/2 teaspoon cayenne pepper

A pinch of salt

Place the sesame seeds on a plate and mix with cayenne pepper and salt

Coat the tuna pieces with egg white and then roll it over the sesame mix until everything is covered

Sear the sesame coated tuna over high heat on all sides. Each surface quickly as the tuna should stay raw on the inside.

Slice the tuna in thin diagonal pieces

For the salad:

1 red pepper, thinly sliced

1 yellow pepper, thinly sliced

50g broccoli sprouts

100g quinoa sprouts

Olive oil

White wine vinegar

A shot of lemon juice

Pepper and salt

Mix the salad ingredients in a bowl and dress with olive oil, vinegar, lemon juice, salt and pepper

Serve with soy sauce.