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Korean-style tuna tartare

You'll need

360 gm piece of yellowfin tuna fillet, cut into 5mm x 2cm fingers 160 gm Chinese cabbage, finely shredded 1 small carrot, cut into julienne 2 green onions, cut into julienne 1 cup (firmly packed) coriander sprigs 20 gm pine nuts, toasted 1 tbsp toasted sesame seeds 6 egg yolks from 55gm eggs   Sesame dressing 2 cloves of garlic, finely grated 3 cm piece of ginger, finely grated 80 ml (1/3 cup) sesame oil 1½ tbsp Japanese soy sauce (shoyu) 1 tbsp Chinese sesame paste (see note) 3½ tsp rice wine vinegar 3½ tsp caster sugar


  • 01
  • 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.
  • 02
  • Combine tuna, cabbage, carrot, green onion, coriander, pine nuts and half the sesame seeds, add dressing and mix well.
  • 03
  • 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.

"This was inspired many moons ago by a wonderful Korean raw beef dish. It's got great textures - the softness of the tuna and crunch from the cabbage, green onion and pine nuts." - Neil Perry

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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