Prep time
30 mins
Cooking Time
5 mins
Serves
2
Ingredients
- 2 spring onions
- 4 radishes, sliced
- Handful of pea shoots (or bean sprouts)
- 4 stems coriander, leaves coarsely chopped
- 3 tbsp white sesame seeds
- 2 limes
- 2 tbsp olive oil, extra virgin
- 2 tbsp mayonnaise
- ½ tbsp (salty) soya sauce
- 2 tbsp black sesame seeds
- 180 g MSC certified yellowfin tuna, sliced in a narrow block
- Oil for frying
Method
- Cut the spring onions in half lengthwise. Now cut these halves into pieces 3-4 centimetres in length.
- In a bowl, mix the pieces of onion with the sliced radish, pea shoots or bean sprouts and the coriander. Reserve some coriander as a garnish. Now mix in a tablespoon of white sesame seeds (also nice to first roast these briefly in a dry frying pan), the olive oil and half a lime’s worth of juice. Set the salad aside.
- In a bowl, mix the mayonnaise and soya sauce. Whisk in a few drops of lime juice.
- Mix the remaining white sesame seeds with the black sesame seeds and place on a flat plate. Coat the tuna all over with a bit of oil and roll through the sesame seed mixture. Make sure all sides are well-covered and press carefully.
- Prepare a bowl of water with an ice cube.
- Set an ungreased frying pan over medium heat. As soon as the pan is hot, place the tuna in the pan and sear for 20-30 seconds per side. When all sides of the tuna are seared, remove the tuna from the pan and place the fillet in a resealable freezer bag. Immediately submerge the tuna in the ice water and allow to stand for a minute to prevent cooking further. Make sure the tuna does not come into contact with the water.
- Cut the tataki into slices half a centimetre thick.
- Place the salad on a plate and top with the sliced tataki. Serve accompanied by segments of lime and the soya mayonnaise.
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