Name: Tuna ota ika with lotus root
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 400 gm sashimi-grade tuna, cut into rough 2cm pieces; 1 golden shallot, finely chopped; 2 tsp fish sauce; Zest and juice of 1 lime; 60 ml (¼ cup) coconut milk; 1 long red chilli, seeds removed, finely chopped; 1 Lebanese cucumber, peeled, seeds removed, finely chopped; ½ nashi pear, peeled, sliced into thin batons; 2 blood limes, halved (see note); Baby nasturtium leaves, to serve; Lotus root crisps; 1 tbsp rice vinegar; 1/2 lotus root (200gm), peeled, thinly sliced widthways on a mandolin; Vegetable oil for deep-frying; 2 tsp togarashi

Ingredients

400 gm sashimi-grade tuna, cut into rough 2cm pieces

1 golden shallot, finely chopped

2 tsp fish sauce

Zest and juice of 1 lime

60 ml (¼ cup) coconut milk

1 long red chilli, seeds removed, finely chopped

1 Lebanese cucumber, peeled, seeds removed, finely chopped

½ nashi pear, peeled, sliced into thin batons

2 blood limes, halved (see note)

Baby nasturtium leaves, to serve

Lotus root crisps

1 tbsp rice vinegar

1/2 lotus root (200gm), peeled, thinly sliced widthways on a mandolin

Vegetable oil for deep-frying

2 tsp togarashi

Method

1.For lotus root crisps, combine vinegar and 250ml water in a bowl. Submerge lotus root in water and leave to soak (10 minutes). Drain and dry well with paper towel.

2.Heat oil in a saucepan to 170°C. Fry lotus root, in batches, turning occasionally, until golden (3 minutes); drain on paper towel. Sprinkle with shichimi togarashi and ½ tsp sea salt flakes.

3.For ota ika, combine tuna, shallot, fish sauce and lime juice in a bowl, season to taste, and marinate for 5 minutes. Stir in coconut milk and half the chilli; refrigerate until fish turns opaque (10 minutes).

4.Arrange tuna on serving plate with cucumber, nashi pear, remaining chilli, nasturtium and lime zest. Serve with lotus root crisps and blood lime.

Note: If fresh lotus root is unavailable, substitute sliced frozen lotus root, available from Asian grocers and specialty food shops.
Notes

Recipe by Clare Maguire Chef and Home Economist

Clare is a classically trained chef. After working in some of London’s best restaurants, including Ottolenghi, and with several years of private cheffing in Europe under her belt, she moved into recipe writing and developing. After making the move to sunnier Sydney a few years ago, she regularly contributes to various publications and has worked on over 15 cookbooks. She loves exploring food markets wherever she goes and still heads to Europe for a few months each summer to private chef. She is passionate about cooking with fresh, vibrant and sustainable ingredients and takes inspiration for recipes from her travels. Clare is always up for a pastry crawl to find the best viennoiserie going.

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Styling by Vivien Walsh

Ingredients

Method

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