Sat, 22 July 2017
Chef Andrew Lawlor from Le Plancha, Monkstown, Co Dublin was in the kitchen with this delicious recipe for seared tuna steak.
Seared Tuna Steak with Sesame Crust Pico De Gallo and Crushed Avocado
Ingredients:
For the steaks:
2 160 -180g fresh tuna steaks
50g sesame seeds
Maldon sea salt
Pepper
For the Pico de galle:
1 medium red onion finely chopped
½ red chilli seeds removed finely chopped
Juice of 2 limes
Salt + pepper
3 plum tomatoes chopped
25g chopped coriander
Extra Virgin Olive Oil
For the crushed avocado
2 avocados
½ lime
Extra Virgin Olive Oil
Salt + pepper
Method:
1. For the pico de galle, mix the onion, lime juice, chilli, salt + pepper and leave for an hour minimum or overnight if possible.
2. Then mix the tomato and coriander and a little olive oil.
3. For the avocado, split them in half and remove the seed.
4. Using a small knife, cut the avocado in a crisscross fashion being careful not to go through the skin and remove flesh with a spoon into a bowl.
5. Season with lime, salt & pepper, olive oil and crush together with a fork .
6. When you have this ready you are ready to cook the steaks, simply dip the tuna in the seeds and place in a very hot pan with a little vegetable oil to sear on all sides being careful not to burn the seeds.
7. Remove, slice and serve on top of the crush with the Pico on top with a wedge of lime.
