Ingredients

The following ingredients have 4 Servings
  • 450 g tuna steaks
  • 1 TB coconut aminos
  • 25 g unsalted butter
  • 100 g curly kale (torn into smaller pieces)
  • 1 TB olive oil
  • 1 TB toasted sesame oil
  • salt
  • 1 tomato (finely chopped)
  • 1 avocado (diced small)
  • small handful coriander leaves (finely chopped)
  • 1 lime (halved)
  • salt and freshly ground black pepper
  • toasted sesame oil (additional drizzle)
  • sea salt flakes
  • 1 red chilli (thinly sliced)

Instruction

  • Place the tuna steaks into a shallow bowl and pour over the coconut aminos. Toss to coat evenly, cover and leave in the fridge for at least an hour.
  • When ready to cook, melt the butter in a griddle pan over high heat and cook the tuna for 2-3 minutes on each side. Set aside to keep warm although it is equally delicious served ambient or even chilled.
  • In the meantime, prepare the curly kale which should be torn or chopped into smaller pieces. Place into a large bowl and add the olive oil and sesame oil. Get stuck in with clean hands massaging the mixture. After 15-20 seconds, you will notice how the kale softens and glistens. Season with salt and divide between two plates.
  • For the tomato and avocado relish, simply combine the chopped tomato, chopped avocado and chopped coriander. Squeeze over the juice of 1/2 the lime (keeping the remaining half to serve). Season with salt and freshly ground black pepper and mix well to combine.
  • Serve the tuna steaks over the kale. Drizzle a little sesame oil over the fish and season with salt flakes. Top with the avocado and tomato relish and finish with the sliced red chillies. If you feel it needs a little more acidity, you still have that 1/2 lime to squeeze over. Yum!