with Zucchini Salad

Matt and Aly's Seared Tuna

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


2 zucchinis, spiralised or cut into julienne

35g (¼ cup) white sesame seeds

35g (¼ cup) black sesame seeds

600g piece tuna, cut into 3cm-thick fingers

3 tsp sesame oil

1 tbs vegetable oil

Toasted pine nuts and mint leaves, to garnish

Pea and Herb Dressing

60g peas

¼ cup mint leaves 

1/3 cup coriander leaves

1 lemon, juiced

60ml (¼ cup) olive oil

½ tsp chilli flakes


1. To make dressing, cook peas in a large saucepan of boiling salted water until tender. Drain. Rinse under cold water. Transfer to a blender with remaining ingredients and blend until a smooth purée forms. 

2. Place zucchini in a bowl. Add dressing and toss to combine. 

3. Combine sesame seeds on a plate. Season. Roll and press each piece of tuna in seed mixture to coat all over. 

4. Heat oils in a medium frying pan over medium-high heat. Add tuna and cook for 1 minute on each side or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Slice.

5. Divide salad among serving bowls and top with tuna. Sprinkle over pine nuts and mint leaves to serve.