Ingredients:

Ginger & chilli sauce
3 eschalots, minced
1 tbsp grated ginger
1 small chilli, seeded and chopped
1 lime, juiced

500 g yellow fin tuna, cut into 4 portions
1 lime, juiced
1 tbsp peanut oil
2 cucumbers
2 avocados
1/4 cup chives, chopped
1/3 cup sesame seeds
1/4 cup sugar
1/2 cup rice vinegar
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp peanut oil

Method:

Heat oil and cook eschalots, ginger and chilli until soft. Add sugar and vinegar and let simmer for a few minutes. Add 2 tbsp of water and boil again. Off the stove, add fish sauce, soy sauce and lime juice.

Cut cucumbers and avocados into thin slices and combine with lime juice. Serve onto plate.

Press tuna fillets onto platter of sesame seeds and coat all sides. Cook for 1.5 minutes on each side or to your preference.

Place on top of salad and dress with ginger chilli sauce.

Serves: 4