Steps
- To prepare the chilli and ginger dressing, heat oil in a small saucepan over low heat. Add the ginger, eschalots, and chilli, cooking while stirring for 3 minutes or until soft. Mix in the sugar and vinegar until the sugar dissolves, then simmer for 5 minutes to mellow the vinegar flavor. Add 2 tablespoons of water and bring to a boil. Remove from heat, then stir in the soy sauce, fish sauce, and lime juice. Set aside to cool.
- For the salad, cut the avocados into thin wedges. Slice the cucumbers in half lengthwise, remove the seeds, and thinly slice diagonally. In a large bowl, combine the avocados, cucumbers, nuts, chives, and lime juice, tossing gently to mix.
- On a plate, combine the sesame and fennel seeds, seasoning generously with freshly ground black pepper. Press each piece of tuna into the seed mixture to coat, turning over to coat the other side. Repeat with the remaining pieces of tuna.
- In a large frying pan, heat oil over medium-high heat. Cook the tuna for 1 1/2 minutes on each side for medium-rare, or until cooked to your preference.
- Divide the salad among plates and drizzle with the dressing. Slice the tuna and place it alongside the salad. Drizzle with additional dressing before serving.