The Clean Eating Book Recipe Preview: Sesame Seared Tuna


If there was one reason to describe/show off/emulate our brand spankin’ new Clean and Simple Eating Cookbook (other than making our own swift hit ‘CLEAN IT UP, CLEAN IT UP’), it would be this recipe we are about to preview. A lovely lunch or delectable dinner, the sesame seared tuna recipe is one sure-fire way to get you on the nourishing bandwagon and enjoy some seriously delicious clean eaten’ cookin’! Want a copy? You can buy it here.

Sesame seared tuna with broad beans and dulse flakes



Chilli and ginger dressing

  • 1 tablespoon coconut oil
  • 2cm (3/4-inch) piece ginger, grated finely
  • 2 shallots, chopped finely
  • 1/2 bird’s eye chilli, seeded, chopped finely
  • 1 tablespoon honey
  • 60ml (1/4 cup) rice wine vinegar
  • 2 teaspoons tamari
  • 2 teaspoons fish sauce
  • 1 tablespoon freshly squeezed lime juice  

Broad beans

  • 1 cup (120g) raw broad beans, podded 
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1 tablespoon coconut oil
  • 1 teaspoon dulse flakes


  • 1/3 cup (50g) sesame seeds
  • 1 teaspoon fennel seeds
  • salt and pepper
  • 2 x 180g (7 ounces) pieces skipjack tuna or yellow fin tuna, cut in half crossways
  • 1 tablespoon coconut oil
  • 1 teaspoon dulse flakes 
  • slices of lemon and lime and cherry vine tomatoes to serve 


  1. Make the dressing. Heat the oil in a small saucepan over a low heat.
  2. Add ginger, shallots and chilli and cook, stirring, for 3 minutes or until soft.
  3. Stir in honey and vinegar, then simmer for 5 minutes.
  4. Add 2 tablespoons water and bring to the boil. Remove from the heat.
  5. Add tamari, fish sauce and lime juice and stir to combine. Set aside to cool.
  6. Bring a pan of water to the boil and add broad beans. Return to the boil and cook for 3-5 minutes. Drain and run them under cold water. Slit each pod along its seam. Run your thumb along the furry inside to push the beans out.
  7. Heat coconut oil in pan, add minced garlic and sauté for 2 minutes. Add broad beans for 2 minutes, season well, remove and set aside.
  8. Mix sesame and fennel seeds with salt and pepper on a flat plate. Press the pieces of tuna into the seed mixture and coat both sides. Heat oil in a large frying pan over high heat. Sear tuna for 1 minute on each side or until cooked to your liking.
  9. To serve, divide broad beans over two plates, top with tuna and 1/4 cup of the dressing. Sprinkle with dulse flakes, slices of lemon, lime and cherry tomatoes.

NUTRITION COUNT PER SERVE 60.0g protein, 41.4g fat, 27.4g saturated fat, 17.5g carbohydrate, 7.6g fibre

Have you bought your copy of the clean eating book yet? What’s your favourite recipe?

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The Clean Eating Book Recipe Preview: Sesame Seared Tuna