Ingredients
300g bluefin tuna
1 cucumber
3 strawberries
10g black sesame seeds
2 tsps sesame oil
Extra virgin olive oil

Method

Place a couple of tablespoons of extra virgin olive oil in a frying pan and once the oil starts to sizzle, place the tuna and cook for one minute per side. Allow the inside to remain a pinkish colour.

Remove the tuna from the pan and chop into 2cm thick slices, then lay them on a platter and serve immediately.

For the strawberry and cucumber salad

Cut the strawberries and cucumber into one-centimetre cubes. Combine the two by adding the sesame oil and black pepper.

Plate and finish the dish off by adding the black sesame seeds.

Saul Halevi is an Executive Chef, Hotel Phoenicia, Floriana.