Monday 22 January 2018

Seared yellowfin tuna in a sesame and pepper crust with crab, guacamole and gazpacho

Mark Ahessy

This is a light, crisp summer dish perfect for long summer evenings. It can be created in minutes and is so simple. Serve with a fresh side salad and delicious crab meat in mayonnaise.

Serves four.

You will need

For the gazpacho 1 cucumber

2 red peppers

2 vine tomatoes

Half a red chilli

1 clove garlic

200ml tomato juice

Sea salt and lemon juice (to add after blending) For the guacamole 2 ripe avocados

2 cloves garlic

2 limes

1 red chilli

Sea salt For the crab meat 1 vine tomato, deseeded and diced

1 or 2 sprigs coriander

Half a red chilli

1 clove garlic, crushed

Zest of one lemon

1 tbsp mayonnaise

400g crab meat For the tuna 200g sesame seeds, toasted

50g cracked black pepper

1lb yellow fin tuna For the salad Spinach


Sun-dried tomatoes

Spring onions

Baby gem lettuce

Balsamic dressing

Garlic flowers (now in season, available across the country)


For the gazpacho: Put all of the ingredients into the blender and blitz until smooth. Pass through a fine sieve. Finish with some sea salt and lemon juice to taste. Place in the fridge to keep cool.

For the guacamole: Peel the avocados and remove the stone. Place in the blender with the rest of the ingredients and blitz until smooth.

For the crab meat: Mix together the tomato, a handful of chopped coriander, chilli, garlic, lemon zest and mayonnaise. Mix into the crab meat, then season to taste.

For the tuna: Toast the sesame seeds. Allow to cool and then mix with the cracked black pepper. Spread them out on a tray and roll the tuna in the seeds and pepper to form the crust.

Heat up a non-stick pan with olive oil to very hot. Sear the tuna for about 30 seconds on each side. Serve with the guacamole, lightly drizzle the gazpacho over both and accompany with the crab mix and the salad.

Irish Independent

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