تونا تاجلياتا مع الطماطم وسلطة الريحان

Italian 15 Mins Prep · 10 Mins Cook

1. To make the tuna marinade, combine grated ginger, the zest and juice of limes, balsamic reduction and season well.
2. Place the tuna steak in a large bowl or zip-top bag and coat with the marinade. Refrigerate for 3-4 hours or preferably overnight.
3. Heat the oil in a large griddle pan over high heat and grill the tuna on both sides for 3-4 minutes (depending on the thickness).
4. Place on a wooden cutting board to rest for 5 minutes before slicing into 5mm thick slices.
5. Place tomato slices on a serving platter and top with the tuna slices, sliced red onion, roughly torn basil leaves, a drizzle of olive oil, black sesame seeds and sea salt.

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