Catherine Fulvio shares her recipe for Sesame crusted tuna with chilli mayo and spinach orange salad. Perfect for a warm(ish) Spring eve.


For the Mayo:

  • 4 tablespoons mayonnaise (homemade is best)
  • 1 red chilli, finely chopped
  • 1 tablespoon chopped parsley
  • 4 tablespoon water

For the Salad:

  • 1 red onion, finely sliced
  • 100g spinach, washed and trimmed
  • 3 oranges, sliced
  • 4 tablespoons sesame seeds
  • 2 teaspoons fennel seeds
  • Rapeseed oil
  • 2 x 250g tuna steaks
  • Lemon slices, to serve


Catherine says: "The texture of the crust for the tuna (which is my Sicilian influence) blends so well with the orange and spinach salad, and having a little chilli heat from the mayo makes for an easy yet elegant lunch".

  1. To prepare the mayo, combine all the ingredients and mix well. Set aside.
  2. For the salad, add the slices of red onion to a salad bowl, sprinkle in the spinach leaves and add the orange pieces.
  3. Drizzle with a little rapeseed oil and season with salt and freshly ground black pepper.
  4. To coat the tuna steaks, combine the sesame and fennel seeds together on a plate. 
  5. Brush the tuna steak with oil and place the steaks onto the seeds, sprinkle the seeds all over and firmly pat them on. Place in the fridge for about 15 minutes so that they set well.
  6. Heat a non-stick frying pan with some oil over a medium to high heat or you can use a chargrill pan and carefully brush the tuna steaks with oil.
  7. Add the steaks to the pan and sear for about 2 minutes on one side before turning over to sear the other side for 2 minutes, depending on how you like your tuna steak.
  8. Take it off the heat, cover lightly and allow to rest for 3 minutes. Drizzle lightly with a little oil and using a sharp knife slice the steaks in strips.
  9. To serve, place some salad on each plate, arrange 3 to 4 strips of tuna onto top of each other and spoon over a little chilli mayo. Serve with lemon slices to enjoy.