Recipe for :

This recipe for Seared Sesame Tuna comes from David Gale Executive Chef at City Inn Manchester who is supporting the 10th Manchester Food & Drink Festival in 2007.

David is Head Chef at the Manchester City Inn's critically acclaimed restaurant, City Café. His role includes co-ordinating the food offering in the Piccadilly Lounge and creating innovative menus for meetings and events and private dining in the exclusive Sky Lounge.

David's most recent post was at the exclusive Moët Bar and Gallery restaurant at Selfridges. Prior to this he was across the Atlantic at the famous Soho House New York. His US move came after a successful period at the celebrated Asia de Cuba at St Martins Lane Hotel. David brings extensive experience in the hotel industry both in the UK and abroad. Prior to that previous posts also include Harvey Nichol's in Knightsbridge and Cheshire's Alderley Edge Hotel.

To find out more more about the 10th Manchester Food & Drink Festival in 2007 <click here>

This dish is for healthy eating because there is little fat, no salt, good fish protein, palm sugar which is pure, cucumber for your skin, onion which is a super food for the heart and blood, and mint which is linked with so many health claims . . . and it tastes lovely and is the perfect summer starter.

Ingredients for Seared Sesame Tuna

600g tuna barrel cut (sushi grade A)
100g toasted sesame seeds (mix of black and white would be best)
1 cucumber peeled and deseeded
1 red onion peeled, quartered and thinly sliced
Picked mint leaves, how much is honestly down to your preference
Tblsp palm sugar*
4 b tblsp of sesame oil
100ml rice wine vinegar*
1 Thai chilli cut in half
Sakora mixed cress

*If you don't have palm sugar or rice vinegar, white sugar and wine vinegar can be used

How to make Seared Sesame Tuna

• Place palm sugar, chilli and vinegar in a pan and slowly bring to heat until palm sugar melts (feel free to add more or less chilli if you want - cooking is all about your taste) then allow to cool when sugar has dissolved

• Roll tuna loin in sesame seeds and sear in a hot pan with sesame oil (if you want you can cook the tuna in a pre-heated oven for a few minuets but its best served seared) and chill when all sides are brown

• Slice cucumber thinly at an angle and place in sweetened vinegar for about 20 minutes

• Drain cucumber and mix with mint and onion

• Slice tuna thinly (about three slices per person)

• Place salad in the middle of the plate and place tuna on top

• Dress plate with a little sesame oil and a spoonful of vinegar

• Garnish with mixed cress

Enjoy!

Serves 4

Chef David Gale