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. 

Serves
2

Preparation

10min

Cooking

5min

Skill level

Easy
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Ingredients

  • 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


Cook's notes

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.

Instructions

  1. 
Bring the tuna to room temperature before cooking.


  2. 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.


  3. In a bowl mix together the mayonnaise and wasabi. Using a pastry brush, spread a thin layer of the wasabi mayonnaise over the tuna.


  4. 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.


  5. Spread the daikon out onto a serving plate and place the cucumber on top.
  6. Slice the tuna into 2cm medallions and place on top of the daikon and cucumber. Garnish with the shiso to serve.


Justine's Flavours of Fuji
 premieres on Monday 19 November at 8.30pm. The series airs Mondays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand