Crunchy seeds and sweet cream are the perfect accompaniment to the seared fish and the whole plate looks and tastes far more impressive than the difficulty level suggests. Not that you need to let your guests know that of course…
5 tuna pieces
50g each, white and black sesame seeds
1kg of carrots
2 tbsp orange blossom water
20g argan oil
200g soy sauce
Olive oil, salt and pepper
1. Peel and cut the carrots and the onion, finely slice the ginger and set them all aside. Slice the oranges in half and squeeze the juice into a bowl. Mix the soy sauce and honey together well.
2. To make the orange and carrot cream, begin by reducing half the orange juice in a saucepan. Add the argan oil, then the carrots, onions, ginger and orange blossom water. Top up with tap water until the veg are submerged then season and cook for around 20 minutes.
3. When the veg is soft, whizz in a blender, adding the remaining orange juice until you have a creamy consistency. Add a knob of butter for flavour if desired.
4. Once the cream is prepared, move on to the tuna. Heat some olive oil in a heavy pan until smoking, then sear your tuna chunks for a minute or two each side to achieve a nice, golden brown colour on the outside only.
5. Remove from the heat, place on a tray, then pour your soy and honey marinade over the top. 6. Refrigerate for 25 minutes, then slice each chunk into 4 and sprinkle with the white and black sesame seeds.
To serve, arrange some of the carrot and orange cream on your plate and lay your sliced, seed-coated tuna on top. Decorate with some rocket leaves, drizzle with a little remaining orange juice and tuck in!