360 gmpiece of yellowfin tuna fillet, cut into 5mm x 2cm fingers160 gmChinese cabbage, finely shredded1small carrot, cut into julienne2green onions, cut into julienne1 cup(firmly packed) coriander sprigs20 gmpine nuts, toasted1 tbsptoasted sesame seeds6egg yolks from 55gm eggsSesame dressing2cloves of garlic, finely grated3 cmpiece of ginger, finely grated80 ml (1/3 cup)sesame oil1½ tbspJapanese soy sauce (shoyu)1 tbspChinese sesame paste (see note)3½ tsprice wine vinegar3½ tspcaster sugar
For sesame dressing, process ingredients in a blender until smooth. Season to taste with sea salt and freshly ground white pepper. Makes about 2/3 cup.
Combine tuna, cabbage, carrot, green onion, coriander, pine nuts and half the sesame seeds, add dressing and mix well.
Divide mixture into 6, and using a 6cm-diameter ring as a mould, shape each into a cylinder. Indent centre and place a yolk in each indent. Scatter with remaining sesame seeds, finish with a grind of pepper and serve.
Note Rockpool uses Pun Chun Sesame Paste,
available from Asian grocers.