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)
½ cup whole egg mayonnaise
¹⁄ ³ cup Greek yoghurt
2 tsp hot chilli sauce
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.
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.
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.
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.