Sesame Crusted Tuna with a Quinoa Sprouts Salad

Tuna Sesame Crust Sprout Salad

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.

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