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Ingredients

120g snow peas, cut into thin matchsticks
1/4 cup (40g) sesame seeds
500g thick tuna steaks, cut into 3cm pieces
1 tablespoon olive oil
1/4 small Chinese cabbage, hard core removed, finely shredded
1 carrot, peeled, coarsely grated
2 cups (120g) bean shoots, trimmed
3 shallots, cut into thin matchsticks
1/2 cup (125g) Neil Perry Fresh sweet soy and ginger real mayonnaise
Salt & freshly ground pepper
Coriander leaves, to serve

Method

Step 1 Cook the snow peas in a saucepan of boiling water for 2-3 minutes or until just tender. Drain and refresh under cold water.
Step 2 Place the sesame seeds on a plate. Gently coat the tuna in the sesame seeds.
Step 3 Heat the oil in a non-stick frying pan over a high heat. In batches, cook the tuna for 1 minute, each side for medium rare or until just golden. Drain on paper towel.
Step 4 In a large bowl, combine the cabbage, carrot, bean shoots, shallots, snow peas and mayonnaise. Season with salt and pepper.
Step 5 Divide the coleslaw among serving plates and top with the tuna and coriander to serve.

Sesame crusted tuna coleslaw

How to make Sesame crusted tuna coleslaw

Ingredients

Method