4 tsp extra-virgin olive oil, plus extra for rubbing
2 red chilli, chopped
4 tsp mirin
8 tsp tamari or light soy sauce
Juice of 1 lime
Squeeze wasabi paste (optional)
1 cucumber, roughly chopped
4 tsp sesame seeds
Freshly cooked basmati or Thai sticky rice to serve
A few sprigs fresh coriander, leaves roughly chopped (optional)
Mix the sesame oil, extra-virgin olive oil, chilli, mirin, tamari/soy sauce, lime juice, wasabi (if using) and some pepper in a small bowl. Stir in the cucumber and set aside.
Heat a small non-stick frying pan over a medium-high heat. Rub the tuna with a little olive oil. When the pan is hot, add the tuna and cook, without moving it, for 1,5 minutes for medium. Sprinkle with the sesame seeds, then carefully turn and cook on the other side for 1,5 minutes more. (You can watch the edge of the tuna steak change colour to see how quickly it’s cooking through.) Remove from the heat. If you want it rare, cook for 1 minute on each side; for well-done cook for 2 minutes, then turn and cook for 2-2,5minutes. Don’t overcook or the tuna will be dry.
Serve the fish with the cooked rice and cucumber salad with any leftover dressing drizzled over the top. Sprinkle with the chopped coriander, if using.