Japanese dish with fresh tuna | Milkbottle

Japanese dish with fresh tuna

Japanese Dishes

Do make this delicious and utterly beautiful dish.

50 g sesame seeds
½ cup green tea leaves
2 tablespoons coriander seeds dry roasted and lightly crushed
2 tablespoons wasabi powder
1 tablespoon flaked salt
500 g piece yellow fin tuna, cut into 10-cm lengths
2-3 tablespoons vegetable oil
mache and radish to serve

1. Place the sesame seeds, green tea, crushed coriander, wasabi and salt into a bowl and mix well.
2. Roll the pieces of tuna in the mix coating well. Place on a tray and set aside
3. Heat the oil in a large heavy-based frying pan over a high heat. Add the tuna pieces cook on all 4 sides for 1 minute or until seared and still pink in the middle. Be careful not to over cook.
4. Drain on kitchen paper and using a very sharp knife cut each piece into 5 x 2-cm thick pieces.
5. Serve with a side of soy sauce, garnish with mache leaves and sliced red radish.

Mache is also known as lamb’s lettuce or lambs tongue.

Serves 4–6

Image: Armelle Habib via Taverne Agency Recipe: Lee Blaylock

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