Do make this delicious and utterly beautiful dish.
Japanese dish with fresh tuna
Recipe
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
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
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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