Ingredients

The following ingredients have 4 Servings
  • 400g piece fresh tuna (or sashimi tuna already cut into logs)
  • 1 tbsp shichimi togarashi
  • 2 tbsp olive oil
  • 1 1/2 tbsp Chinese sesame seed paste
  • 2 tbsp light soy sauce
  • 1 1/2 tbsp rice-wine vinegar
  • 1 1/2 tbsp caster sugar
  • 4 cloves garlic, finely chopped
  • 2 tbsp finely grated ginger
  • ¼ cup sesame oil
  • 1 small Chinese cabbage heart
  • 4 spring onions
  • 2 medium carrots
  • 1 bunch coriander
  • 3 tbsp toasted pine nuts
  • 2 tbsp toasted sesame seeds

Instruction

  • <p><strong>CUT TUNA INTO LOGS.</strong> Roll the outside edges of each piece in the shichimi togarashi. Place oil in a pan on a medium-high heat. Sear on all sides (about 30 seconds each side) until it has a cooked edge about 5mm thick, keeping the centre raw. Allow to cool in refrigerator while you prepare the other ingredients.</p> <p>To make <strong>THE DRESSING</strong>, mix the sesame paste and soy sauce in a bowl. Add the vinegar and sugar, stirring to dissolve. Whisk through garlic, ginger and sesame oil and allow to stand for 30 minutes to allow the flavours to develop.<br> Finely shred the cabbage and slice the spring onions. Cut the carrots into matchsticks. Pick and wash the coriander leaves. Combine the salad ingredients with toasted nuts and seeds.</p> <p><strong>SLICE THE TUNA</strong> into 5-8mm pieces. Dress the salad, then place on four plates, top with sliced tuna and serve.</p> <p>&nbsp;</p> <p><strong>TIPS:</strong></p> <p>- Shichimi togarashi is a Japanese spice mix. There are lots of different blends out there, so check out your local Asian supermarket and find one you like best.</p> <p>- This salad is also good with seared prawns or scallops. <br> <br> - Sometimes, a beer can be one of the best accompaniments to spicy or aromatic dishes.</p>