Sesame-Crusted Tuna With Green Tea Tuna Salad
INGREDIENTS
2 tbs white sesame seeds
1 tbs black sesame seeds
1/2 tsp togarashi (Japanese seven spice, from Asian food stores)
1 tsp coarsely ground black pepper
400g sashimi-grade tuna, skin on
1 tbs extra virgin olive oil
320g green tea noodles
1 cup (140g) frozen edamame, thawed
2 long green shallots, thinly sliced
Pickled ginger, to serve
Shiso leaves (from Asian grocers, substitute Thai basil or coriander), to serve
GINGER AND SOY DRESSING
100ml sesame oil
4cm piece (20g) ginger, finely grated
2 tsp soy sauce
2 tsp fish sauce
Juice of 2 small limes
METHOD
On a tray, combine white and black sesame seeds with togarashi, pepper and 1 tsp salt flakes. Press tuna into sesame mixture to coat all over, then cover and set aside at room temperature for 10 minutes.
For the ginger and soy dressing, combine all ingredients in a bowl. Set aside. Heat a medium frypan over high heat. Drizzle tuna with oil. Sear tuna for 30 seconds each side – you want it to remain rare inside. Cool briefly, then thinly slice.
Cook noodles according to packet instructions, adding edamame in the last minute of cooking. Drain and rinse briefly with cold water. Transfer to a large bowl.
Add dressing and toss to combine. Top noodles with sliced tuna, edamame, shallot, pickled ginger and shiso leaves to serve.
