- 200g/7oz good-quality fresh tuna
- salt and freshly ground black pepper
- dash olive oil
- 2 tbsp sesame seeds
- 25g/1oz butter
- 1 sweet potato, peeled and chopped
- salt and freshly ground black pepper
- 1 tbsp pine nuts, toasted
- large handful fresh basil leaves
- 2 tbsp pine nuts
- 1 bunch wild rocket
- 1 garlic clove, peeled
- 3 tbsp olive oil
- salt and freshly ground black pepper
- For the seared tuna, season the tuna with salt and freshly ground black pepper, rub with olive oil and roll in the sesame seeds.
- Heat a little olive oil in a frying pan, add the tuna and sear on all sides for 30 seconds. Remove from the heat and keep warm.
- For the roasted sweet potato, heat the butter in a frying pan, add the sweet potato and fry for 8-10 minutes, turning frequently, or until golden-brown on all sides. Season well with salt and freshly ground black pepper and sprinkle over the toasted pine nuts.
- For the pesto, place all the pesto ingredients into a mini blender and blend until smooth.
- To serve, place the sweet potatoes onto a serving plate. Top with the seared tuna and spoon over the pesto.