Lightly season the tuna with salt and pepper and coat with sesame seeds on all sides. Shake lightly to remove the excess. In a frying pan, heat 30ml of oil and sear the tuna, 3 minutes per side. Remove from heat and cut into 6mm slices.

To make the vinaigrette, in a small bowl, mix the remaining olive oil, along with the balsamic vinegar and lime juice. Season with salt and pepper and whisk vigorously. Set aside.

To make the salad, in a medium bowl, toss the avocado, watercress, red onion, and sweet pepper.

Place the salad on serving plates, arrange the tuna, and drizzle with the vinaigrette.


  • 2 pieces fresh tuna, 100g each
  • Salt and pepper
  • 75g mixed black and white sesame seeds
  • 90ml olive oil
  • 30ml balsamic vinegar
  • Juice of ½ lime
  • 1 avocado, pitted, peeled, and sliced
  • 40g watercress
  • 2 thin slices red onion, cut into quarters
  • ¼ small red sweet pepper, cut into thin strips

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