Seared Sesame Tuna with Rosé Piri-Piri Dressing and Fresh Salsa Recipe

Perfect for summer evenings in the garden with friends: these flavorful sesame-crusted tuna tapas elevate any gathering.

Ingredients
Appetizer for 6 people
Preparation time: 30 minutes

• 1-2 red peppers
• Juice of 1 lemon
• 50 ml rosé
• 1 tsp smoked paprika
• 1 garlic clove
• 50 ml extra virgin olive oil
• 4 tuna steaks (room temperature)
• 2 tbsp olive oil
• 4 tbsp black sesame seeds

For the salsa

• 1 can chickpeas (400 g)
• 400 g mixed-color cherry tomatoes
• 2 avocados
• 2 small ripe mangoes
• 1 handful mixed young lettuce leaves
• Extra: food processor

Instructions
Finely chop the peppers. Peel and mince the garlic. In a food processor, blend the peppers, garlic, lemon juice, rosé, and smoked paprika briefly. With the motor running, slowly drizzle in the extra virgin olive oil to create a smooth emulsion.

Heat a grill pan over high heat. Brush the tuna steaks with olive oil and season generously with freshly ground black pepper and sea salt. Sear in the hot pan for 1 minute per side. Remove immediately. Spread sesame seeds on a plate and press the hot tuna firmly into them to coat all sides.

Using a sharp, smooth knife, slice the tuna into thin pieces. Rinse and drain the chickpeas under cold running water. Halve or quarter the cherry tomatoes. Halve, pit, and dice the avocados. Peel the mangoes, cut the flesh from the pits, and dice. In a large bowl, gently toss the lettuce, chickpeas, tomatoes, avocado, and mango.

Arrange the salsa on plates with the sliced tuna. Drizzle with the dressing and serve immediately.

Discover more seafood recipes in the August issue of Santé.