Dukkah seared tuna steak with zucchini noodles

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Former Buckingham Palace butler-turnedchef RICHARD KERRIGAN shares a delicious nutrient-rich recipe

SERVES 2 Preheat oven to hot, 200°C. Place 1 punnet cherry tomatoes onto a tray. Season with salt, pepper, olive oil and a crushed garlic clove. Roast 10 mins. Peel 3 zucchini into ribbons with a vegie peeler and place into a salad bowl. Add 1 lime, ½ green chilli finely chopped, 1 tsp honey, 1 garlic clove chopped, 1 tbsp sesame oil and 1 tbsp apple cider vinegar to a jam jar. Place lid on jar and shake well. Rub 2-3 tbsp dukkah spice into both sides of 2 tuna steaks. Heat a pan on medium heat and drizzle a little olive oil into pan. Fry tuna steaks 2 ½ mins. Turn over once and cook another 2 ½ mins to get a medium-rare steak. Squeeze fresh lime juice over top and arrange roasted tomatoes over zucchini ribbons. Once both tuna steaks have rested 2 mins, slice on an angle and place tuna on top of zucchini. Sprinkle 2 tbsp sesame seeds and 2 finely chopped spring onions over dish. Serve topped with a few tbsp chilli lime dressing.