Ingredients

500g boneless tuna steaks, cut into 1.5cm cubes

1 tbsp finely chopped chives

2 tsp finely chopped fresh ginger

2 tbsp finely chopped coriander,plus extra leaves for garnish

1 tsp sesame oil

2 tsp soy sauce

1 eggwhite, lightly beaten

1¼ cup panko breadcrumbs

3 tsp white sesame seeds

2 tsp black sesame seeds

Salt and pepper

Peanut oil, for frying

Coriander leaves, for garnish

Micro herbs, for garnish (optional)

Yoghurt sauce

½ cup whole egg mayonnaise

¹⁄ ³ cup Greek yoghurt

2 tsp hot chilli sauce

Method

1.

Put tuna, chives, ginger, coriander, sesame oil, soy sauce, eggwhite and ¾ cup of the breadcrumbs in a large bowl. Add 1 teaspoon each of white and black sesame seeds. Combine, then season to taste.

2.

Shape 2 level tablespoons of mixture into balls and flatten into cakes with your hands. Combine remaining breadcrumbs and sesame seeds on a plate. Coat tuna cakes lightly in mixture.

3.

Heat enough oil to almost coat the bottom of a medium non-stick frying pan on a medium-high heat. Cook tuna cakes, in two batches, for 1-1½ minutes each side or until golden. Drain on paper towel.

4.

To make yoghurt sauce; whisk all ingredients until smooth. Sprinkle tuna cakes with coriander leaves and micro herbs to garnish, then serve with sauce on the side.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

Ingredients

Method

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