• TO DRINK: An aromatic white, like GewÃœrtztraminer, is an excellent match with fragrant Asian flavours.

    Sesame and ginger seared tuna served with an Asian herb and rice-noodle salad

    Serves: 4
    Cooking Time: 45 minutes

    Ingredients

    • MARINADE
    • 100ml olive oil
    • 15ml (1 tbsp) lime juice
    • 15ml (1 tbsp) fresh ginger, grated
    • 15ml (1 tbsp) fresh coriander, finely chopped
    • 30ml (2 tbsp) light soy sauce
    • 800g sashimi-quality tuna
    • 80ml ( cup) black and white sesame seeds
    • DRESSING
    • 125ml (½ cup) rice vinegar
    • 15ml (1 tbsp) palm sugar
    • 1 red chilli, seeded and finely chopped
    • 15ml (1 tbsp) fish sauce
    • 15ml (1 tbsp) soy sauce
    • 15ml (1 tbsp) lime juice
    • AVOCADO AND LIME PURÉE
    • 2 avocados
    • juice of 1 lime, or to taste
    • 15ml (1 tbsp) crème fraîche
    • salt and freshly ground black pepper, to taste
    • RICE-NOODLE SALAD
    • ½ packet rice noodles
    • a few carrot and cucumber ribbons
    • a handful of mint, basil, coriander and spring onion, chopped
    • 15ml (1 tbsp) sesame oil
    • 30ml (2 tbsp) cashew nuts, toasted and chopped

    Instructions

    1

    For the marinade, mix together all of the ingredients and rub all over the tuna. Marinate for 30 minutes and roll into the mixed sesame seeds. Set aside until needed.

    2

    For the dressing, warm the vinegar and palm sugar in a pot, and stir until the sugar has dissolved. Remove from the heat and add the rest of the ingredients. Adjust the seasoning to taste.

    3

    To make the purée, blend the avocados, and then add the lime and crème fraîche. Season and blend again until smooth.

    4

    For the salad, toss all the ingredients together with most of the dressing, reserving some for drizzling.

    5

    Heat a heavy-base or griddle pan until smoking hot and sear the tuna in a little bit of oil for about a minute on all sides.

    6

    Divide the salad onto four plates. Slice the tuna and arrange it on the salad together with the avocado purée. Drizzle with the reserved dressing and serve.

     

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