• Sesame oil 50.0 ml
  • Tuna loin, yellow fin 700.0 g
  • Black sesame 50.0 g
  • Colman's Dijon Mustard (2x2.25kg) 80.0 g


  • Smoked paprika 5.0 g
  • Coriander, fresh 15.0 g

Garnish and Presentation:

  • Brioche buns 20.0 pc
  1. Slider:

    • Start off by portioning the tuna loin into long 5cm wide x 7cm thick pieces, same as tuna tataki.
    • Rub them with a little sesame oil before searing off the tuna over very high heat. Sear on each side for a few seconds.
    • Quickly rub hot loin with Colman’s Dijon Mustard, sprinkle sesame seeds onto the mustard before wrapping the loins tightly with plastic wrap.
    • Allow to set and cool for 30 minutes.
  2. Mayonnaise:

    • Mix the Hellmann’s Real Mayonnaise with paprika, coriander and Knorr Lime Seasoning Powder until smooth.
  3. Garnish and Presentation:

    • Lightly toast the buns before placing mayo on the bottom, followed by baby spinach and then sliced tuna tataki. Place more mayo on the top bun and serve with fresh lime wedges.