This recipe comes from the 2004 Christchurch winner, Canterbury Tales.

• 350g-piece fresh tuna (such as yellowfin) loin, neatly trimmed
• 1/2 cup sesame seeds
  a little olive oil

Roll tuna in sesame seeds, pressing them on well. Sear tuna in a little oil in a hot pan for 20-30 seconds on each side. Remove from pan, cool and then wrap and chill.

Avocado Salad

• 2 avocados, diced
• 4 teaspoons lime juice
• 1 tomato, diced
• 1/4 red onion, finely chopped
  handful fresh coriander leaves
• 1 teaspoon sambal oelek
• 2 teaspoons mango chutney
• salt and freshly ground black pepper

Mix the avocado with the lime juice, tomato, red onion and coriander leaves.
In a separate bowl mix the sambal oelek with the mango chutney, season to taste and stir into the avocado mixture.

For the dressing

• 1/2 cup coconut cream
• 2 teaspoons tamari sauce
• 2 teaspoons lime juice
• 2 teaspoons lime-infused avocado oil

Whisk the dressing ingredients together.

To serve

• 4 tablespoons fresh coconut flesh, shredded using a potato peeler and roasted until golden, to serve
• Petals from edible flowers (such as heartsease, African marigolds, nasturtiums), to serve

Place a generous spoonful of avocado salad on to each of 4 plates. Slice the tuna thinly and place 3 slices on top of each serving of avocado salad. Spoon some dressing over the tuna slices. Sprinkle with toasted coconut and petals. Serves 4. Serve with Monteith’s Golden.