FROM DAVID GALE – EXECUTIVE CHEF AT CITY INN MANCHESTER

Ingredients for 4 people as a starter

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
Tbl sp of palm sugar
4 Tbl sp of sesame oil
100ml of rice wine vinegar
(Note if you don’t have palm sugar or rice vinegar, white sugar and wine vinegar can be used)
1 Thai chilli cut in half   
Sakora mixed cress

Method

• place palm sugar , chilli and vinegar in a pan and slowly bring to heat till 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 preheated oven for a few minuets but its best served seared ) and chill when all sides are brown
• slice cucumber thinly on an angle and place in sweetened vinegar  for about 20mins
• 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 little sesame oil and spoon full of vinegar
• and garnish with mixed cress
• enjoy

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 clams