Sesame Crusted Ahi Tuna with Avocado and Baby Tomatoes, Lime Juice and Cilantro

Serves 4

Ingredients:

3 large ripe Haas avocados (about 2 pounds/900 g total), peeled, pitted, roughly cubed
10 cherry tomatoes, cut in half lengthwise
1/3 cup/10 g thinly sliced fresh cilantro
3 tablespoons/45 ml fresh lime juice
Salt
Four 5- to 6-ounce/145- to 160-g Ahi tuna steaks (each about 1 inch/2.5 cm thick)
¼ cup/35 g raw white sesame seeds
3 tablespoons/45 g extra virgin olive oil

Method:

Place the avocados, tomatoes, cilantro and lime juice in a large bowl and toss gently to combine. Season the avocado mixture to taste with salt. Divide the avocado mixture evenly among 4 plates.  Sprinkle the tuna with salt.

Sprinkle the sesame seeds over a large plate and press the tuna into the sesame seeds. Turn the tuna and repeat on the opposite side, ensuring a light, even coating of sesame seeds over the tuna. 

Preheat a heavy large nonstick frying pan over high heat until it is hot. Be sure the pan is large enough to fit the tuna steaks without crowding them. Drizzle 2 tablespoons/30 ml of olive oil over the pan and place the tuna steaks in the pan for about 2 minutes without moving them or until they are golden brown on the bottom.

Turn the tuna steaks over and cook for about another 2 minutes or until they are golden brown on the bottom and the tuna is still rare in the center. Place the tuna steaks atop the avocado mixture, drizzle with the remaining 1 tablespoon/15 ml of olive oil and serve.