Sweet Dukkah Crusted Tuna

1. To make the dukkah, combine coriander and cumin seeds in a mortar & pestle and pound until finely crushed. Add the hazelnuts and pound again. Transfer to a bowl and mix in the remaining dry ingredients.
2. To make the tuna, add peanut oil to a frypan. On high heat, sear the tuna quickly by rolling it on every side. Place on a plate lined with a paper towel and leave to cool. Sprinkle the dukkah mixture onto a large plate. Brush each piece of tuna with Dijon mustard and roll in the dukkah mixture. Rest in the fridge for at least 2 hrs.
3. To make the dipping sauce, combine all ingredients except the spring onion in a small bowl, whisking until the miso and caster sugar dissolve. Sprinkle with sliced spring onion.
4. To serve, slice the tuna, arrange on a platter and serve with ginger dipping sauce.

Tip:

The dukkah can be made ahead and stored in an air tight container.