Seared sesame-crusted tuna

  • makes 16
  • A little effort

These Asian-inspired sesame-crusted tuna and picked cucumber canapés look stylish and deliver fantastic fresh flavours but are quick and easy to make.



  • cucumber ½
  • rice vinegar or cider vinegar 4 tbsp
  • chilli flakes a small pinch
  • golden caster sugar 1 tsp
  • tuna 2 very thick steaks, about 150g each
  • sesame seeds 2 tbsp
  • olive oil


  • Step 1

    Using a potato peeler, remove the peel from the cucumber, then peel strips of flesh, turning the cucumber as you go, so the strips stay thin. You’ll need 16. Heat the vinegar, chilli flakes and sugar. When boiling, pour over the cucumber. Cool.

  • Step 2

    Cut the tuna into cubes and roll in sesame seeds. Heat a little oil in a frying pan and when it’s really hot, roll the tuna cubes around in it just long enough to brown the outsides – you don’t want to cook them through.

  • Step 3

    Thread a cucumber strip onto a cocktail stick in an s shape and skewer a tuna cube. Stand upright to serve.

Nutritional Information

  • Kcals 40
  • Fat 2.2g
  • Saturates 0.4g
  • Carbs 0.3g
  • Fibre 0.2g
  • Protein 4.8g
  • Salt 0.02g