Pan-seared Tuna steak encrusted with white and black Sesame seeds with Mango salsa.

Today’s protein is tuna and the recipe could work with any tuna your local grocery market has, so really no need for you to go out and buy the most expensive cut of tuna there is. Also, it is very fast meal to cook. So, lets get cooking.

Pan-seared Tuna steak encrusted with white and black Sesame seeds

with Mango salsa.  

Things you need:

Tuna steak. I’m going to be using yellowfin tuna steak.

1/2 a cup of black and white sesame seeds.

1 egg white.

Mix of grounded fresh black pepper and salt.

1 large ripe mango cut into cubes.

1/4 cup of coriander chopped roughly.

1 red onion finely diced.

1 ripe avocado cut into cubes. Not too firm and not too soft though.

Zest of 1 lime.

Juice of 1 lime.

1/8 tsp white vinegar.

1/4 tsp of white sugar.

Execute:

Let’s start by making the mango salsa. In a bowl mix the mango, avocado, zest of the lime, the onion, and the coriander. In another small bowl mix the white vinegar, white sugar, and the juice of the lime add a pinch of the salt and black pepper. Mix well and don’t mix it with the salsa just yet. Before serving the tuna, you’re going to add 1 tsp of the liquid to the salsa and from there you will see how it needs. 

Now for the tuna the tuna must be room temperature, if you cook it while its still cold it will dry fast, and you’ll overcook it. Heat up some oil in a pan over a medium heat, while the oil is heating get a rush and lightly brush the tuna steak with the egg yolk on both sides don’t overdo it otherwise you’ll taste the egg yolk in the steak and believe me you do not want that, sprinkle both sides with the salt and pepper, get a plate and pour the sesame seeds in it and coat both of the sides and gently with your hand press the seeds onto the tuna just to make sure they are sticking to the steak. 

Once that done pan-sear the steak 2 to 4 minutes each side, take out from the pan rest it for 4 minutes, serve with the mango salsa and enjoy.  

I really hope you enjoy this recipe it s