Sesame Crusted Tuna with Oyster Mushrooms and Asparagus



  • 150 gram tuna steak
  • 6 asparagus spears, halved
  • 100 grams brown mushrooms, sliced finely
  • 100 grams oyster mushrooms, pulled into pieces
  • 100 grams red capsicum, sliced finely
  • 1 garlic clove, diced
  • 1/2 tsp seasame oil
  • 1/3 tsp olive oil
  • White and black sesame seeds (I read an article tonight on just how good sesame seeds are for you – they are high in magnesium and 1/2 cup of sesame seeds contain three times the amount of calcium as 1/2 cup of milk. There you go)


  • Pour sesame seeds onto a plate and place tuna on top pressing gently to ensure seeds cover the entire side of the fish. Flip the fish and coat the other side
  • Steam asparagus for 3 – 4 minutes. Put to the side
  • In a small fry pan, heat the sesame oil, garlic and mushrooms. After cooking for 2 – 3 minutes, add asparagus and capsicum and stir-fry for another 2 minutes
  • In a large fry pan, heat the olive oil. Once hot, add tuna and cook for 1 – 2 minutes on each side. Again be careful not to overcook, tuna is best (in my opinion) still quite raw in the middle
  • Serve tuna on the vegetables. Feel free to add some fresh chilli or basil to the vegetables, I just didn’t quite get round to it tonight!


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