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Ingredients

• 450 g tuna, skinned and bones removed
• 1/4 tsp cayenne pepper
• 2 tbsp soy sauce
• 2 tbsp extra virgin olive oil
• 1 lemon, zest and juice
• 30 g capers, chopped
• 4 tbsp peanut oil, or corn oil
• 100 g sesame seeds

• 1/2 cucumber, (about 15cm), peeled and sliced into thin strips
• 2 spring onions, shredded
• 50 g coriander leaves
• 15 mint leaves, shredded
• 2 fresh red chillies, seeds removed and chopped
• 50 g flat leaf parsley, chopped
• 2 limes, juice only
• 50 g chives, snipped
• 4 tbsp fish sauce
• 1 tbsp palm sugar, or light brown sugar
• 2 tbsp sesame oil
• 100 g spinach leaves

Description

A Sesame Seed Crust Adds Crunch To Alan Coxon's Zesty Fish Cakes With Fast, Herby Salad Dressed In Lime And Nam Pla

UK TV