Sesame-Crusted Tuna With Grape And Lychee Salad - cooking recipe

Ingredients

None None FOR THE GRAPE AND LYCHEE SALAD
1 can (14 oz) lychees, drained and halved
8 oz seedless black grapes, halved
2 oz watercress, trimmed
1/2 cup loosely packed fresh mint leaves
2 None fresh long red chili peppers, thinly sliced
2 tbsp lime juice
2 tbsp olive oil
None None FOR THE TUNA
1/2 cup long-grain rice
1/2 cup white sesame seeds, toasted
1/2 cup black sesame seeds, toasted
1 piece (2 lbs) tuna loin, trimmed
1/2 cup honey mustard sauce

Preparation

For the grape and lychee salad, place the lychees, grapes, watercress, mint and chili peppers in a large bowl. Whisk the lime juice and olive oil in a small bowl. Add to the salad; toss gently to combine. Season to taste.
For the tuna, dry-fry the rice in a medium skillet until toasted lightly.
Blend or process the rice and white sesame seeds in a food processor for about 2 mins or until powdery. Combine the powder with the black sesame seeds in a small bowl.
Cook the tuna on a heated, oiled grill pan or skillet for about 8 mins or until browned all over. Transfer tuna to a plate. Cover and let stand 10 mins.
Coat the tuna with honey mustard sauce. Place the tuna on a tray and coat with the sesame mixture.
Slice the tuna and serve with salad.