Sesame-Crusted Tuna With Grape And Lychee Salad

• None None FOR THE GRAPE AND LYCHEE SALAD
• 1 can (14 oz) lychees, drained and halved
• 8 oz seedless black grapes, halved
• 2 oz watercress, trimmed
• 1/2 cup loosely packed fresh mint leaves
• 2 None fresh long red chili peppers, thinly sliced
• 2 tbsp lime juice
• 2 tbsp olive oil
• None None FOR THE TUNA
• 1/2 cup long-grain rice
• 1/2 cup white sesame seeds, toasted
• 1/2 cup black sesame seeds, toasted
• 1 piece (2 lbs) tuna loin, trimmed
• 1/2 cup honey mustard sauce

1. For the grape and lychee salad, place the lychees, grapes, watercress, mint and chili peppers in a large bowl. Whisk the lime juice and olive oil in a small bowl. Add to the salad; toss gently to combine. Season to taste.
2. For the tuna, dry-fry the rice in a medium skillet until toasted lightly.
3. Blend or process the rice and white sesame seeds in a food processor for about 2 mins or until powdery. Combine the powder with the black sesame seeds in a small bowl.
4. Cook the tuna on a heated, oiled grill pan or skillet for about 8 mins or until browned all over. Transfer tuna to a plate. Cover and let stand 10 mins.
5. Coat the tuna with honey mustard sauce. Place the tuna on a tray and coat with the sesame mixture.
6. Slice the tuna and serve with salad.

salad, black grapes, mint leaves, long red chili peppers, lime juice, olive oil, tuna, longgrain rice, white sesame seeds, black sesame seeds, tuna loin, honey

Taken from recipes-plus.com/api/v2.0/recipes/32351 (may not work)