Kuehne June 2019

Sesame seed tuna loin, heirloom tomatoes & avocado

George Dack, chef at The Last Wine Bar & Restaurant, Norwich
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  • small fresh loin of tuna
  • 200g of black sesame seeds
  • 200g white sesame seeds
  • Salt and pepper for seasoning
  • 4 tbsp rapeseed oil
  • 4-6 heirloom tomatoes depending on size, thinly sliced
  • For the marinade
  • Small bunch of fresh basil
  • 4-6 tbsp extra virgin olive oil
  • 1 clove garlic, crushed
  • 2 tsp caster sugar
  • 1 tsp tabasco
  • 1 lemon, juiced
  • Avocado purée
  • 3 ready to eat avocados
  • 1 red chilli, diced
  • Salt and pepper to taste
  • 1 lemon, juiced
  • 300ml cold water


  1. Cut the loin into 3-5 inches thick, roll in the sesame seeds and chill in a refrigerator

  2. For the marinade: blitz all ingredients together and slowly add the olive oil. Cover the tomatoes and leave for 8 hours to marinade in a refrigerator

  3. For the avocado purée: scoop out the avocado into a blender along with the chilli, lemon juice and salt and pepper. Start to blitz and slowly add the water for right thickness

  4. Season the loin well and sear in a hot non stick pan with butter and oil and cook it medium rare and colour the sesame seeds

  5. Arrange the tomatoes and avocado purée accordingly and while the tuna is resting garnish the dish with sweetcorn for sweetness and edible flowers for colour

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