sesame wasabi crusted tuna with kale rice and a cucumber ginger salad

This sesame wasabi crusted tuna is a really nice way of making a dinner that feels that elusive combination of healthy and fancy at the same time. Last month I was hankering for something crunchy and fried. I’ll be honest, I was craving something like fried chicken but if I ate fried chicken every time I wanted I wouldn’t end up in a good way! I had some fresh tuna in the fridge but this recipe works equally well with salmon or another type of fish steak.

I was trying to think of something healthy but crunchy and settled on sesame seeds. They sent me on a Japanese path so I decided to use some wasabi paste to help the seeds stick to the fish. Then, to balance out the dense fish and crunchy coating I decided on a ginger and cucumber salad to top it off. I also made some kale and spring onion [green onion] brown rice too using my life-saving stash of cooked brown rice that I keep in the freezer.

Making this for people who are pickier

If you are cooking for a fish hater this may win them over – you could even cut the fish into fingers before covering with the sesame seeds to up the crunch to fish ratio. If the wasabi scares you, use mayonnaise as the glue to stick the crumbs on.