Nico's Cook In, Cook Out20 Minutes

Seared Tuna with Stone Fruit Salsa

Name: Seared Tuna with Stone Fruit Salsa
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 x 250g tuna steaks; 3 tbsp light soy sauce; Juice of 1 lime; 3 tbsp sesame seeds; 1 red onion, finely diced; 1 large tomato, finely diced; 2 peaches, 2 nectarines finely diced - you can also use mango or plums depending on what’s in season; Handful of coriander, finely chopped; 1/2 tsp wasabi paste; Fresh coriander to garnish

Nico ReynoldsFrom the series · Nico's Cook In, Cook Out

20 min totalServes 4Easy

Time20 min

Serves4

SkillEasy

ShowAll Fired Up

Method

Let the tuna sit in a bowl of soy sauce and juice of half the lime, until you’re ready to cook - don’t leave the fish for more than 5 minutes or it will start to cure

Lay the tuna into the sesame seeds, coating both sides

Turn the heat to the highest setting

Sear the tuna for 2 minutes each side

In a bowl mix the red onion, tomato, chopped fruit, coriander and wasabi paste. Add a 1 teaspoon of soy sauce, juice of half a lime and salt and pepper to season.

Slice the tuna, top with the fruit salsa and a drizzle of soy sauce and some fresh coriander.

Cook's notes

Don't leave the tuna in the soy and lime longer than 5 minutes — any more and the acid starts to cure the fish and firm up the surface before it ever hits the pan.
Press both sides firmly into the sesame seeds so they form an even crust that toasts as it sears.
Get the pan properly ripping hot and give it just 2 minutes a side — you want a golden sesame crust and a rare centre, not tuna cooked through.
Use ripe, fragrant stone fruit; a firm, underripe peach won't give the salsa its juice or sweetness. Mango or plums work just as well depending on the season.
Slice the tuna across the grain with a sharp knife for clean pieces that show off the pink middle.

Serve with Some plain steamed rice or a handful of soba noodles turns it into a fuller plate, and a crisp green salad keeps it light. A cold, dry Riesling or a chilled sake suits the fruit and the heat of the wasabi.

Make ahead & storage This one's really meant to be eaten straight away while the tuna is warm and the crust crisp. The salsa can be made an hour or two ahead and kept in the fridge, but add the lime and season just before serving so it stays fresh.

20 MinutesAsian

Recipe by Nico Reynolds · From the series Nico's Cook In, Cook Out · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

212kcal

19gprotein

15gcarbs

9gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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