2 tsp eachwhite sesame seeds and black sesame seeds1 tsptogarashi (see note)250 gmpiece of sashimi-grade tuna (about 10cm long, 4cm square)60 ml (¼ cup)peanut oil1Lebanese cucumber, seeds removed, shaved into ribbons with a peeler1carrot, shaved into ribbons with a peeler½ cup(loosely packed) coriander leaves2 tbspsoy sauce1 tbsprice wine vinegar1 tbspsesame oil2 tspmirin¼ tsp wasabi powder
Combine sesame seeds and togarashi on a tray. Roll tuna in sesame mixture, pressing lightly to form a crust. Heat 1 tbsp peanut oil in a large frying pan over high heat. Add tuna and cook on each side until just seared (15-20 seconds each side). Cool, wrap in plastic wrap and refrigerate until firm (45-50 minutes).
Combine cucumber, carrot and coriander in a bowl and set aside. Whisk soy sauce, vinegar, sesame oil, mirin, wasabi and remaining peanut oil in a bowl, season to taste, drizzle 60ml over salad and toss to combine. Arrange in small piles on a platter. Slice tuna 7mm thick, remove plastic wrap, arrange over salad, drizzle with remaining dressing and serve.
Note Togarashi is sansho pepper seasoning available from
This recipe is from the April 2013 issue of Australian Gourmet