Sesame Tuna and Curry Vegetables 

Serves 4

Ingredients

2 Tablespoons Coconut Oil or Olive Oil
1 Eggplant, chopped into bite size pieces
1 Sweet Potato, peeled and chopped into bite size pieces
1 Red Capsicum, chopped into bite size pieces
1 Carrot, chopped into bite size pieces
4 Celery Sticks, chopped
1 Onion, chopped
1 Garlic Clove, finely chopped
2cm Piece of Ginger, grated
1 Teaspoon Curry Powder
1 Teaspoon Ground Turmeric
2 Teaspoons Mustard Seeds
10 Fresh Curry Leaves
1-2 Cups Stock or Water
1/2 Cup Coconut Milk (Optional)
Himalayan Pink Salt and Freshly Cracked Black Pepper

2-4 Tuna Steaks
2 Tablespoons White Sesame Seeds
2 Tablespoons Black Sesame Seeds

To Serve
Fresh Coriander Leaves
Long Red Chilli, sliced

Method

1. Heat 1 tablespoon of oil in a frying pan with a lid over medium high heat.
2. Add onion, ginger and garlic and cook stirring for 2-3 minutes until softened.
3. Add curry powder, turmeric, mustard seeds and cook for a further 1 minute until fragrant.
4. Add all the chopped up vegetables and curry leaves, coat in spices.
5. Add stock or water (enough to cover all vegetables in order to rapidly cool) and season with salt and pepper. Stir well, cover and coof for 15 minutes, you may want to turn the heat down slightly.
6. Once vegetables are cooked through if using the coconut milk, add and stir through. Keep the lid on whilst you cook the tuna steaks.
7. Place the sesame seeds into a bowl and mix well. Season the tuna steaks and place into the bowl to coat in the sesame seeds both sides. Press down carefully to coat each side.
8. Heat another frying pan on a medium high heat, add the second tablespoon of oil. Once the oil is melted and the pan is hot, place the tuna steaks into the pan and cook on each side very quickly, 1 minute each side. The tuna steaks should still be very pink in the middle.
9. Serve with a tuna steak and a side of curry vegetables. Top with fresh coriander and chilli.

Optional: Sprinkle the tuna steaks with a little tamari before serving.