Sesame Seared Tuna with Chili and Soy Dressing

Tamara Stimpson



2 tuna steaks, each about 5 oz

2 tbsp sesame seeds

2 heads pak choi

2 tbsp sweet chili sauce

1 tbsp dark soy sauce

1/2 tsp toasted sesame oil

4 tbsp water

2 lime wedges (optional - garnish)

1 red chile, chopped (optional - garnish)


  • Heat a large lightly oiled non-stick frying pan over a high heat. Dip the tuna steaks into the sesame seeds, coating evenly on both sides.
  • When the pan is very hot, add the steaks and cook for 2 minutes on each side, or until golden brown.
  • Meanwhile remove the pak choi leaves from their stalks and set aside.
  • Place the remaining ingredients into a bowl and mix well to make the dressing.
  • Remove the steaks from the pan and set aside in a warm place.
  • Put the pak choi leaves into the pan and add 4 tablespoons of cold water, return the pan to the heat and boil until the water evaporates and the pak choi is just tender.
  • Place the pak choi onto serving plates and top with the tuna.
  • Drizzle with the dressing and serve immediately, garnished with lime wedges and chopped fresh red chili.