Sesame Crusted Tuna with Soy Ginger Lime Sauce

PICKLED CUCUMBERS:--
½ cup rice wine vinegar
½ cup water
⅓ cup sugar
1½ tsp SIDS SALT & PEPPER
½ tsp red chilli flakes, dried
2x 15 cm Lebanese cucumbers, cut in 3 mm slices
SOY GINGER LIME SAUCE:--
2 tsp ginger, minced
6 tbsp lime juice, about 2 limes
4 tbsp soy sauce, plus 2 tsp
1 tsp sesame oil
2 tbsp raw bush honey
2 tsp water
½ tsp red chilli flakes, dried
TUNA:--
560 g tuna, 2 cm thick
8 tbsp sesame seeds, any colour
½ tsp SIDS CRAZY LEMON
2 tbsp rice bran oil

Pickled Cucumbers-
Combine vinegar, water, sugar, SIDS SALT & PEPPER and chilli flakes in a medium saucepan then bring to a boil over high heat.
Remove from heat, add cucumber slices and stir.
Let rest 10 minutes, then transfer cucumber to a sealable container and refrigerate until ready to use.
Soy Ginger Lime Sauce-
Whisk together all soy ginger lime sauce ingredients together in a small bowl. Set aside until ready to serve.
Tuna-
Mix together sesame seeds and SIDS CRAZY LEMON on a plate. Pat dry tuna steaks with a paper towel to remove excess water.
Dredge and press tuna in sesame seeds, coating the tuna evenly. Sprinkle with more seeds as needed.
In a medium frying pan over medium-high heat, heat the oil until just about smoking.
Frying two portions at a time, arrange the tuna steaks in the pan (do not overcrowd) and cook until the sesame seeds start to turn golden underneath, about 1 minute.
Turn the tuna over and cook for 1 minute.
Sear the edges of the tuna for 15 seconds on each edge.
Transfer the tuna to a plate with a paper towel, gently patting to soak up any excess oil. Repeat with remaining tuna portions.
Transfer tuna to a cutting board and cut 6 mm thick slices.
Arrange tuna on individual serving plates or bowls. Serve with pickled cucumbers and soy ginger lime sauce.