Japanese Seared Tuna with Sesame and Soy Sauce Dressing
Soy Sauce Dressing
|50 g||Lime juice|
|40 g||My Choice honey|
|40 g||Soy sauce|
|5 g||Ginger, grated|
|¼ tsp||Fish stock powder|
|30 g||Sesame oil|
|200 g||Waitrose Tuna steak|
|20 g||White sesame seed|
|20 g||Black sesame seed|
|1 tbs||Vegetable oil|
|50 g||Daikon thinly cut into julienne|
|50 g||Wakame seaweed, soaked|
- In a mixing bowl, mix together entire dressing ingredients until well mixed.
- Cut tuna fillet into 3×3 cm long sticks. Coat the tuna fillets with sesame seed, press gently to adhere.
- Heat oil in non-stick frying pan on high heat and sear coated tuna for 15 second each side. Slice into bite size pieces.
- Place the tuna on the plate bedded with some julienned daikon, wakame seaweed and serve with soy sauce dressing.