Sesame crusted tuna with soy and ginger, courgettes & pak choi

• 200g courgettes, halved and cut into 1/2 cm half moons
• 2 heads of pak choi, quartered, or cut into 8 if large
• 3.5 tablespoons sesame oil
• 2 nice tuna steaks (about 240g in total)
• 1 heaped teaspoon each black and white sesame seeds (or just use whichever you have in the cupboard)
• 2 tablespoons rice vinegar or lime juice
• 2 tablespoons soy sauce
• 4cm fresh ginger, grated
• 1 scant teaspoon chilli flakes
• 1x 400g tin of cannellini beans, drained and rinsed

Instructions

1. 1

   Preheat the oven to 200°C fan/220°C/gas 7.

2. 2

   Mix the courgettes and pak choi in a roasting tin along with 1 tablespoon of the sesame oil.

3. 3

   Lay the tuna steaks on top and gently rub them with another 1/2 tablespoon of sesame oil.

4. 4

   Scatter the steaks with the sesame seeds, then transfer to the oven and roast for 10-15 minutes until the tuna is just cooked through.

5. 5

   Meanwhile, mix the remaining 2 tablespoons of sesame oil, the rice vinegar or lime juice, soy sauce, ginger and chilli flakes together in a big bowl.

6. 6

   Reserve a couple of tablespoons of dressing, then stir the cannellini beans through the rest of the dressing in the bowl.

7. 7

   Once the tuna is cooked to your liking, stir the cannellini beans through the vegetables, dress the fish with those reserved tablespoons of dressing and serve hot.