Sesame-coated seared tuna slices are paired with a fiery wasabi-dressed baby potato salad and sautéed pak choi leaves. Served with a sweet chilli, soy sauce and spring onion dipping sauce. This dish is truly tuna-tastic!
Sesame-crusted Tuna
Sesame-crusted Tuna
with a creamy wasabi potato salad & pak choi
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 60 minutes
Ingredients:
- Baby Potatoes
- Line-caught Tuna Fillet
- Line-caught Tuna Fillets
- Low Fat Plain Yoghurt
- Low-Sodium Soy Sauce
- Mixed Sesame Seeds
- Pak Choi
- Sesame Oil
- Spring Onion
- Spring Onions
- Sweet Chilli Sauce
- Wasabi Powder
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
POTATO PARTY
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion and drain.
PAN-FRIED PAK CHOI
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the pak choi leaves for 2-3 minutes until slightly wilted, shifting occasionally. Remove from the pan and season.
CREAMY & SPICY
Place the yoghurt, the wasabi powder (to taste), and some seasoning in a bowl. Mix until fully combined. Add the cooked baby potatoes and toss until fully coated.
SESAME TUNA
Place the sesame seeds in a shallow dish. Pat the tuna fillet dry with paper towel. Press the tuna fillet into the seeds until coated. Return the pan to a high heat with a drizzle of oil. When hot, add the sesame-crusted tuna and fry for 30-60 seconds per side until the seeds are starting to pop. Remove from the heat and thinly slice.
DRIZZLE DELIGHT
In a bowl, mix the sweet chilli sauce, the soy sauce, the sesame oil and ½ the spring onion slices. Season to taste, if necessary – be careful, soy sauce is salty!
TIME TO DISH UP
Plate your pan-fried pak choi and sesame-crusted tuna slices. Serve with the wasabi-yoghurt potato salad and garnish with the remaining sliced spring onion. Serve with the sweet chilli and soy sauce for dunking. Dig in, Chef!
Baby Potatoes - 200g
Pak Choi - 150g
Low Fat Plain Yoghurt - 65ml
Wasabi Powder - 5ml
Mixed Sesame Seeds - 15ml
Line-caught Tuna Fillet - 150g
Sweet Chilli Sauce - 40ml
Low Sodium Soy Sauce - 15ml
Sesame Oil - 7,5ml
Spring Onion - 1
POTATO PARTY
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion and drain.
PAN-FRIED PAK CHOI
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the pak choi leaves for 2-3 minutes until slightly wilted, shifting occasionally. Remove from the pan and season.
CREAMY & SPICY
Place the yoghurt, the wasabi powder (to taste), and some seasoning in a bowl. Mix until fully combined. Add the cooked baby potatoes and toss until fully coated.
SESAME TUNA
Place the sesame seeds in a shallow dish. Pat the tuna fillets dry with paper towel. Press the tuna fillets into the seeds until coated. Return the pan to a high heat with a drizzle of oil. When hot, add the sesame-crusted tuna and fry for 30-60 seconds per side until the seeds are starting to pop. Remove from the heat and thinly slice.
DRIZZLE DELIGHT
In a bowl, mix the sweet chilli sauce, the soy sauce, the sesame oil and ½ the spring onion slices. Season to taste, if necessary – be careful, soy sauce is salty!
TIME TO DISH UP
Plate your pan-fried pak choi and sesame-crusted tuna slices. Serve with the wasabi-yoghurt potato salad and garnish with the remaining sliced spring onion. Serve with the sweet chilli and soy sauce for dunking. Dig in, Chef!
Baby Potatoes - 400g
Pak Choi - 300g
Low Fat Plain Yoghurt - 125ml
Wasabi Powder - 10ml
Mixed Sesame Seeds - 30ml
Line-caught Tuna Fillets - 300g
Sweet Chilli Sauce - 80ml
Low Sodium Soy Sauce - 30ml
Sesame Oil - 15ml
Spring Onions - 2
POTATO PARTY
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion and drain.
PAN-FRIED PAK CHOI
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the pak choi leaves for 2-3 minutes until slightly wilted, shifting occasionally. Remove from the pan and season.
CREAMY & SPICY
Place the yoghurt, the wasabi powder (to taste), and some seasoning in a bowl. Mix until fully combined. Add the cooked baby potatoes and toss until fully coated.
SESAME TUNA
Place the sesame seeds in a shallow dish. Pat the tuna fillets dry with paper towel. Press the tuna fillets into the seeds until coated. Return the pan to a high heat with a drizzle of oil. When hot, add the sesame-crusted tuna and fry for 30-60 seconds per side until the seeds are starting to pop. Remove from the heat and thinly slice.
DRIZZLE DELIGHT
In a bowl, mix the sweet chilli sauce, the soy sauce, the sesame oil and ½ the spring onion slices. Season to taste, if necessary – be careful, soy sauce is salty!
TIME TO DISH UP
Plate your pan-fried pak choi and sesame-crusted tuna slices. Serve with the wasabi-yoghurt potato salad and garnish with the remaining sliced spring onion. Serve with the sweet chilli and soy sauce for dunking. Dig in, Chef!
Baby Potatoes - 600g
Pak Choi - 450g
Low Fat Plain Yoghurt - 170ml
Wasabi Powder - 15ml
Mixed Sesame Seeds - 45ml
Line-caught Tuna Fillets - 450g
Sweet Chilli Sauce - 120ml
Low Sodium Soy Sauce - 45ml
Sesame Oil - 22,5ml
Spring Onions - 3
POTATO PARTY
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion and drain.
PAN-FRIED PAK CHOI
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the pak choi leaves for 2-3 minutes until slightly wilted, shifting occasionally. Remove from the pan and season.
CREAMY & SPICY
Place the yoghurt, the wasabi powder (to taste), and some seasoning in a bowl. Mix until fully combined. Add the cooked baby potatoes and toss until fully coated.
SESAME TUNA
Place the sesame seeds in a shallow dish. Pat the tuna fillets dry with paper towel. Press the tuna fillets into the seeds until coated. Return the pan to a high heat with a drizzle of oil. When hot, add the sesame-crusted tuna and fry for 30-60 seconds per side until the seeds are starting to pop. Remove from the heat and thinly slice.
DRIZZLE DELIGHT
In a bowl, mix the sweet chilli sauce, the soy sauce, the sesame oil and ½ the spring onion slices. Season to taste, if necessary – be careful, soy sauce is salty!
TIME TO DISH UP
Plate your pan-fried pak choi and sesame-crusted tuna slices. Serve with the wasabi-yoghurt potato salad and garnish with the remaining sliced spring onion. Serve with the sweet chilli and soy sauce for dunking. Dig in, Chef!
Baby Potatoes - 800g
Pak Choi - 600g
Low Fat Plain Yoghurt - 250ml
Wasabi Powder - 20ml
Mixed Sesame Seeds - 60ml
Line-caught Tuna Fillets - 600g
Sweet Chilli Sauce - 160ml
Low Sodium Soy Sauce - 60ml
Sesame Oil - 30ml
Spring Onions - 4
Woolies Products in this dish
