2.5cm/1in piece fresh root ginger, peeled and grated
1 tbsp maple syrup
2 x 150g/5oz tuna steaks
1 tbsp groundnut oil
1 tbsp black sesame seeds
1 tbsp white sesame seeds
For the tuna, place the gluten free soy sauce, ginger and maple into a non-reactive bowl and add the tuna. Coat the tuna steaks in the marinade, cover and transfer to the fridge to marinate for about half an hour.
Heat a large frying pan over a high heat until. Remove the tuna from the marinade and pat dry. Sprinkle the sesame seeds onto a plate.
Rub the tuna with a little groundnut oil and press both sides into the sesame seeds until coated all over with sesame seeds.
Place the tuna in the hot pan and sear for one minute on each side, until the outside is golden-brown and the middle is still raw. Set aside to rest for a few minutes. Serve the tuna steaks on the rice, beans and garnish with the lime wedges.