Sesame tuna with lemon grass & lychee coulis recipe | Schwartz

Ingredients

• Lemon Grass and Lychee Coulis:
• 50 ml (2 fl oz) coconut milk
• 2 stalks fresh lemon grass, outer layers removed, and then cut into thirds
• 100 g (4 oz) fresh or drained tinned lychees, halved
• 2 tsp lime juice
• 1/4 tsp Ginger Ground
• 1/4 tsp Kecap Manis or soy sauce
• Tuna Steaks:
• 2 tbsp Japanese Panko breadcrumbs
• 4 tbsp Sesame Seed
• 4 tuna steaks (approx. 2.5 cm thick)
• 1/2 tsp Sea Salt
• Black Peppercorns Mill
• 2 tbsp oil
• 275 g (10 oz) pak choi, separated into leaves
• 100 g (4 oz) fresh or drained tinned lychees, halved (about 1/2 cup)