Sesame and ginger seared tuna served with an Asian herb and rice-noodle salad – Food & Home Magazine

Ingredients

• MARINADE
• 100ml olive oil
• 15ml (1 tbsp) lime juice
• 15ml (1 tbsp) fresh ginger, grated
• 15ml (1 tbsp) fresh coriander, finely chopped
• 30ml (2 tbsp) light soy sauce
• 800g sashimi-quality tuna
• 80ml ( cup) black and white sesame seeds
• DRESSING
• 125ml (½ cup) rice vinegar
• 15ml (1 tbsp) palm sugar
• 1 red chilli, seeded and finely chopped
• 15ml (1 tbsp) fish sauce
• 15ml (1 tbsp) soy sauce
• AVOCADO AND LIME PURÉE
• 2 avocados
• juice of 1 lime, or to taste
• 15ml (1 tbsp) crème fraîche
• salt and freshly ground black pepper, to taste
• RICE-NOODLE SALAD
• ½ packet rice noodles
• a few carrot and cucumber ribbons
• a handful of mint, basil, coriander and spring onion, chopped
• 15ml (1 tbsp) sesame oil
• 30ml (2 tbsp) cashew nuts, toasted and chopped