Summer Sharing-Style Platters
Prep time: 
Cook time: 
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Serves: Serves 4 people
  • 4 tuna steaks (approx 200g each)
  • 4 garlic cloves, crushed
  • 4cm piece ginger, finely grated
  • 2 tbs sesame oil
  • 2 tbs soy sauce
  • 2 tbs black sesame seeds
  • 2 tbs white sesame seeds
  • 2 tbsp coconut oil to cook with
Mango Salsa
  • 2 avocados
  • 300g fresh mango
  • ½ large red onion, finely chopped
  • Juice of 1 lime
Spicy Coconut Relish
  • 80g unsweetened desiccated coconut
  • 150ml coconut milk
  • Juice of 1 lime
  • ½ red chilli, finely chopped (use ¼ chilli for a milder relish)
  • Handful coriander leaves, finely chopped
Cucumber Ribbon Salad
  • 1 large cucumbers, spiralised or thinly sliced into ribbons
  • 170g frozen edamame beans, defrosted
  • 4 radishes, thinly sliced
  • 1 tbsp black sesame seeds
  • 2 tbsp tahini
  • 1 tbsp soy sauce
  • 1 tsp honey
  1. For the coconut relish, mix all the ingredients together in a bowl and put int he fridge.
  2. For the Cucumber salad, spiralize the cucumber and then pat dry with kitchen towel to remove excess water. Mix all the ingredients for the cucumber dressing together and serve next to the cucumber.
  3. For the Salsa, finely chop the avocado and mango and put in a bowl with the red onion and lime juice. Season and stir to combine then keep in the fridge until tuna is ready.
  4. For the tuna;
  5. Combine the garlic, ginger, sesame oil and soy sauce in a shallow dish. Add the tuna steaks and turn to coat well.
  6. Mix the sesame seeds together then sprinkle over both sides of the tuna, coating evenly.
  7. Set a large griddle pan brushed with the coconut oil over a medium-high heat. Once hot, grill the tuna for 4 minutes, turning halfway, until charred on the outside but pink in the middle.
  8. Transfer the tuna to a board and slice into 1cm-thick lengths. Serve with everything else!
Recipe by Wellness & Travel Blogger at