Tuna Wasabi with Chimichurri Sauce

6 April 2017 By

Pan seared tuna fillet is marinated in a mix of wasabi and olive oil. Then coated with toasty fragrant black & white sesame seeds and served alongside a crisp salad and our Green Chimichurri Sauce. A beautiful clean taste to toast a summer lunch.


1 x 250 g loin of tuna

1 tbsp wasabi

3 tbsp Olive oil

2 tbsp white sesame seeds

2 tbsp black sesame seeds

1 x 250g pack of baby rocket and baby spinach

1 lime wedge

1 red chilli, thinly sliced

2 tbsp Latasha’s Kitchen Green Chimichurri Sauce blended with 1 tbsp EVOO


  1. Marinate loin of tuna with wasabi and 1 tbsp olive oil for 10 minutes.
  2. In a pan dry toaste white sesame and black sesame seeds. Keep half aside.
  3. Roll the marinated tuna with sesame seeds then pan fry in 2 tbsp EVOO. Rest then thickly slice and plate.
  4. Arrange rocket and baby spinach leaves and scatter the balance of sesame seeds all ove rthe plate.
  5. Garnish with lime wedges and thnly sliced red chillies.
  6. Serve with blended chimichurri and EVOO on the side.