SESAME-COATED TUNA WITH CORIANDER SALSA

Preparation Method :

• Cut each tuna steak into three pieces. Place the sesame seeds on a sheet of baking paper. Roll the tuna in the sesame seeds to coat. Refrigerate for 15 minutes.
• To make the salsa, place the tomato, garlic, coriander, oil and lime juice in a bowl and mix together well. Cover and refrigerate until ready to use.
• Fill a heavy-based frying pan to 1.5 cm (5/8 inch) with the extra oil and place over high heat.
• Add the tuna in two batches and cook for 2 minutes each side (it should be pink in the centre).
• Remove and drain on crumpled paper towels. To serve, divide the rocket among four serving plates and arrange the tuna over the top.
• Spoon the salsa on the side and serve immediately. Top with a teaspoon of chilli jam, if desired, and season.