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Tuna steak with avacado light salad
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A picture of Tuna steak with avacado light salad.

Tuna steak with avacado light salad

Jack Freeman
Jack Freeman @cook_17160560
London

Created this dish to be a light starter for a meaty 4/5 course meal

Created this dish to be a light starter for a meaty 4/5 course meal

Read more

Tuna steak with avacado light salad

Jack Freeman
Jack Freeman @cook_17160560
London

Created this dish to be a light starter for a meaty 4/5 course meal

Created this dish to be a light starter for a meaty 4/5 course meal

Read more
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Ingredients

1 serving
  1. 1fillet of Tuna
  2. 1/2Avacado
  3. 1tspn fish eggs
  4. Corriander
  5. Sesame oil
  6. Chipotle Chillis
  7. 1/2lemon
  8. Soy sauce
  9. Coarse salt
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Steps

  1. 1

    Finely slice up your tuna steak into 3 smaller fillets.

  2. 2

    Coat the fillers in sesame oil and heat a pan.

  3. 3

    Slice the Avacado and coriander whilst the pan heats. Add a small squeeze of lemon oil.

  4. 4

    Chuck the sesame oil tuna steak into the pan and give it a 30 second blast on each side - you want it to be pink in the middle still.

  5. 5

    Before removing add a dash of soy sauce and squeeze the rest of the lemon over.

  6. 6

    Serve the Avacado and coriander with the tuna steak placed over the top

  7. 7

    Sprinkle the chipotle chilli and a teaspoon of fish eggs over the top. Garnish with a final bit of coriander. Add a dash of salt to taste - the sweetness of the fish eggs will offset this nicely.

  8. 8

    I also did a version of the dish without cooking the Tuna - tasted lovely! I topped it with toasted sesame seeds!

    A picture of step 8 of Tuna steak with avacado light salad.
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Jack Freeman
Jack Freeman @cook_17160560
on May 27, 2019 19:03
London
Budding chef who loves his good cuts of both meat and fish having grown up rearing pigs for eating. Favourite kitchen tools are the bbq and my set of Robert Welch chefs knives.
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