Seared Black and White Sesame Seed Tuna with an Asian Salad April 23, 2015 by Fiona Maclean Seared Black and White Sesame Seed Tuna with an Asian Salad Print recipe Print with main photo Print text only Serves 2-4 Prep time 5 minutes Cook time 5 minutes Total time 10 minutes Allergy Fish asdasdasdasd Lunch, Main Dish, Salad, Starter Misc Serve Hot Region Asian From magazine George Foreman Ingredients Tuna 2 tablespoons Black Sesame Seeds 2 tablespoons White Sesame Seeds 2 Yellow fin tuna steaks Salt and pepper to taste Salad 1 tablespoon Extra virgin olive oil 1 tablespoon Lime juice 1/2 Baby cos lettuce 1/2 Carrot (peeled and grated) 2 Spring onions (thinly sliced) handful Bean sprouts 3 sprigs Fresh Mint handful Fresh Coriander/Cilantro 1/2 Sweet Red Pepper (preferably Marconi) 1 Red Chilli (finely chopped) Directions Tuna Step 1 Mix the two types of sesame in a dish. We only had white seeds, which is a shame because our version didn't look as pretty as the original, but, I'm sure it tasted much the same. Step 2 Season the tuna with salt and pepper and coat in the sesame seeds Step 3 Heat your grill to 220c. If you don't have a George Foreman Evolve, you could try this on any George Foreman grill or using a cast iron griddle, but you may not get the 'searing' effect of the Evolve Salad Step 4 Chop the mint and coriander roughly and add all the salad ingredients other than the lime and oil to a bowl. Mix well Step 5 Now add the oil and lime juice to dress the salad Tuna Step 6 Once your grill has reached temperature, put the tuna onto the grill plates, close and press the 'sear' button Step 7 George will take just a minute or two (depending on how well done you like your tuna). If you are using a griddle you will need to flip the tuna over after a minute to cook the other side Step 8 Transfer the tuna to a cutting board and slice. Make a heap of salad in the centre of the plate and add the tuna slices on top.