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Sesame seared tuna with cherry tomato, jambu air, Singapore salad


  • Combine the tomatoes, jambu air, Singapore berries, mixed herbs, ginger with the juice, olive oil, balsamic and seasonings. Taste for seasoning and set aside.
  • Season the tuna and lightly coat with sesame seeds.
  • Then heat the vegetable oil in a large non-stick pan and gently sear the tuna.
  • To serve, place a mound of salad on individual plates and top with the tuna.
  • Chris Salens - Mozaic Restaurant, Bali


  • 40 gm small cherry tomatoes, halved
  • 20 gm jambu air (or rosewater apple or tomatillos)
  • 15 gm Singapore berries (or gooseberries or any other berries)
  • 5 gm mixed herbs (basil, chervil, tarragon, chives)
  • 25 gm ginger, grated & squeezed to extract juice
  • 10 ml extra virgin olive oil
  • 5 ml balsamic vinegar
  • sea salt & freshly ground pepper
  • 80 gm sashimi quality tuna
  • 25 gm sesame seeds
  • 25 ml vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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