Sesame-crusted seared tuna

Skewer tuna from either side so you can hold and lift it easily.
Use a fork to lightly beat egg white and soy sauce together.
Sprinkle a layer of sesame seeds onto a flat surface.
Briefly dip one side of the tuna into the egg mixture and then into the sesame seeds.
Pat to ensure even coating.
Pour about one centimetre of oil into a heavy-based pan and heat until smoking.
Remove skewers and cook tuna for 45 seconds on one side; turn gently and repeat.
This will result in very rare tuna, which is only delicious if your tuna is of excellent quality.
If the tuna is slightly inferior, cook for a little longer – about one minute per side.
Tuna should be served raw in the centre.
Slice each tuna fillet into four or five slices and serve with Asian noodles and wilted greens or a salad – we opted for fennel, radish and celery seasoned with olive oil, lime juice and sea salt.