Try making this delicious seared sesame-crusted tuna, with mashed cucumbers, avocado, coriander, and soy-sesame dressing. The dish was created by The Siam Hotel’s Executive Chef Blair Mathieson.
Serves 2
Ingredients
- 2 Tuna steaks (approx 80gm each)
- Olive oil for cooking fish
- Sea salt flakes
- Ground black pepper
- 50g black & white sesame seeds to coat tuna
- 100g Japanese cucumber (Seeded & chopped into 3cm chunks)
- 1⁄4 hass avocado
- 10 sprigs of coriander
- 100 ml soy-sesame dressing
Soy-Sesame Dressing (Approx 10 portions)
- 200ml light soy sauce
- 20ml sesame oil
- 20ml rice vinegar
- 15g white sugar
- 20g white & black sesame seeds
- 40ml olive oil
- 5gm cracked black pepper
Whisk all ingredients together & store in the fridge for up to 3 months
Method
- Place cucumber pieces into a mortar & pound to release juices
- Toss through avocado & soy-sesame dressing
- Set aside
- Season tuna with salt & pepper & crust in sesame seeds on all sides
- Heat a nonstick pan on medium heat, add a splash of olive oil & seal until a nice crust forms
- Remove tuna from pan
- Place cucumber salad in a serving bowl & add coriander sprigs
- Slice tuna & place over the top & drizzle with remaining dressing
For more recipes, check out:
- Japanese Tuna Salad With Bonito Dressing
- Chef And Author Matt Moran’s Salmon Gravlax Recipe
- Luke Hines’ Seafood Fiery Fish Curry Recipe
- Try Ellie Bullen’s Vegan Salt And Pepper Kalamari Recipe
- Silky Umami Eggs on Rice
- Smoked Mango With Lime And Coconut Recipe
