with Dragonfruit & Radish Salad

Prep timeL 25 mins    Cook time: 15 mins    Serves: 4


400g-piece tuna fillet

2 tbs white sesame seeds

2 tbs black sesame seeds

1 tbs olive oil

1 dragon fruit, peeled, cut into 1cm cubesPickled Radish

250ml white wine vinegar

75g caster sugar

1 tsp salt

4 radishes, cut into matchsticksSalad Dressing

4 tbs light soy sauce

4 tbs rice wine vinegar

1 tbs brown sugar

2 tsp sesame oil

2 small red chillies, finely chopped

1cm-piece ginger, finely gratedLime Aioli

2 egg yolks

1 tbs lime zest

2 tbs lime juice

1 tsp Dijon mustard

250ml olive oilSalad

1 Lebanese cucumber, halved lengthways, thinly sliced

4 radishes, thinly sliced

1 long red chilli, thinly sliced

1/2 bunch coriander, leaves picked


  1. To make pickled radish, place all ingredients, except radish, in a medium saucepan with 250ml (1 cup) water over medium heat and stir for 5 minutes or until sugar dissolves. Remove from heat. Add radish and set aside to cool completely.
  2. To make dressing, place all ingredients in a small saucepan over low heat and stir for 5 minutes or until sugar dissolves. Remove from heat and set aside to cool. Strain mixture.
  3. To make aioli, process egg yolks, lime zest and juice and mustard in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Season and refrigerate until needed.
  4. Season tuna all over, then roll in combined black and white sesame seeds.
  5. Heat oil in a frying pan over medium-high heat. Add tuna and sear for 2 minutes on each side. Remove and set aside for 10 minutes to rest. Slice into four portions.
  6. To make salad, place all ingredients with pickled radish and dressing in a bowl. Toss to combine.
  7. Divide salad among serving bowls and top with dragon fruit and tuna. Serve with aioli to the side.