These tender tuna slices dazzle with their coating of nutty sesame seeds and bed of refreshing shredded daikon. Searing the tuna provides a delicious contrast between the meaty cooked outer and the creamy raw inner.
- 1 x 200 g bluefin tuna steak
- 1 tsp vegetable oil
- 2 tbsp Japanese mayonnaise
- 2 tsp wasabi
- ½ cup sesame seeds, toasted
- 1 nori sheet, finely chopped
- 1 tsp bonito flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Bring the tuna to room temperature before cooking.
- Heat a BBQ flat plate or pan over high heat and add a teaspoon of oil. Sear the tuna on each side for 10 seconds, just until the outside is coloured. Remove from the heat and pat dry with paper towel. Set aside.
- In a bowl mix together the mayonnaise and wasabi. Using a pastry brush, spread a thin layer of the wasabi mayonnaise over the tuna.
- Combine the sesame seeds, nori and bonito flakes and spread out onto a flat surface. Place the tuna on top and roll in this mixture to make a crunchy coating.
- Spread the daikon out onto a serving plate and place the cucumber on top.
- Slice the tuna into 2cm medallions and place on top of the daikon and cucumber. Garnish with the shiso to serve.