- 2 tsp each white sesame seeds and black sesame seeds
- 1 tsp togarashi (see note)
- 250 gm piece of sashimi-grade tuna (about 10cm long, 4cm square)
- 60 ml peanut oil (¼ cup)
- 1 Lebanese cucumber, seeds removed, shaved into ribbons with a peeler
- 1 carrot, shaved into ribbons with a peeler
- ½ cup (loosely packed) coriander leaves
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 2 tsp mirin
- ¼ tsp wasabi powder
- 1Combine 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).
- 2Combine 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 Japanese grocers. This recipe is from the April 2013 issue of Australian Gourmet Traveller.