Seared sesame tuna, fig and prosciutto salad

Whenever I can get my hands on juicy plump figs, this is my go to salad. Vibrant and fresh, it’s such a versatile and simple salad, and I love the delicate balance of salt, sweet and savoury. You can also coat the tuna in fennel or coriander seeds instead of sesame seeds (I used what I had available in my pantry).

It makes a healthy light lunch, or would work as a starter for dinner.

Ingredients
Serves 4

  1. 6-8 figs quartered
  2. sashimi grade tuna – about 400g
  3. 4 tbs sesame seeds (I used black)
  4. 2 tbs coarsely cracked black pepper
  5. 2 tbs coarse sea salt
  6. 2 tbs olive oil
  7. 4 large handfuls of rocket
  8. 4-8 thinly shaved slices of prosciutto
  9. 2-3 tbs extra virgin olive oil
  10. 2-3 tbs lemon juice
  11. lemon wedges to serve

Method

  1. Combine the sesame seeds, black pepper and salt and place on a flat plate
  2. Cut the tuna into thick strips – about 5cm wide
  3. Coat the tuna with the sesame seed/pepper/salt mix
  4. Heat olive oil in a pan.  Sear the tuna strips on all sides for 1 minute on each side – it should be rare inside.  Set aside to cool for 5 minutes
  5. Thinly slice the tuna and arrange with the figs on top of the rocket.
  6. “Drape’ slices of prosciutto on top
  7. Dress with olive oil and lemon juice
  8. Serve immediately
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

4 responses to “Seared sesame tuna, fig and prosciutto salad

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