Sesame and Szechuan-coated seared tuna steak with coriander, mango and chilli guacomole ‘salsa’ Photograph: Maja Smend Serves 4 For the tuna sesame seeds 50g Szechuan peppercorns 1 tbsp, very finely ground sustainably caught tuna steaks 4 (175g to 200g each) oil a little, for spraying rocket 75g For the salsa ripe avocados 3 lime juice of 1 spring onions 1 bunch, finely sliced ripe mango 250g, chopped into small chunks medium tomatoes 3, finely diced red chillies 2, finely sliced (deseeded for less heat if preferred) fresh coriander leaves from 1 large bunch, roughly chopped fresh ginger 2cm piece, peeled and finely grated (optional) Toss the sesame seeds, ground Szechuan peppercorns and a...
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