Sesame and Miso Crusted Tuna Steaks

Ingredients:

1 tbsp miso paste

2 tuna steaks, ideally 2 cm thick

4 tbsp sesame seeds (black or white)

150g sugar snap peas

1 tsp red wine vinegar

Method:

1. Place a large non-stick frying pan on a medium-high heat.

2. Rub the miso all over the tuna, then pat on the sesame seeds to cover.

3. Place in a hot pan with 1 tbsp of olive oil and sear for 90 seconds on each side, so it’s beautifully golden on the outside and blushing in the middle.

4. Remove to a board to rest.  Quickly wipe out the pan with a ball of kitchen paper, then return to the heat.

5. Slice the sugar snap peas in half, tossing into the hot pan with a few drops of red wine vinegar and a pinch of sea salt for two minutes to lightly char.

6. Slice the tuna and serve on top of the sugar snap peas.