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Black Sesame Tuna with Salad and Ginger Carrot Dressing

Use fresh tuna for a refreshing and tasty weeknight meal or for as a spectacular appetizer when entertaining.

Black Sesame Tuna with Salad and Ginger Carrot Dressing

Serves 4

2 large sebago potatoes, peeled

2 tbsp olive oil, plus extra to 

drizzle

1kg piece of tuna, trimmed

½ cup black sesame seeds

1 small red onion, thinly sliced

1 Lebanese cucumber, thinly 

sliced

1 bunch mizuna, trimmed

Ginger And Carrot Dressing

1 small carrot, peeled and 

chopped

1 tbsp chopped ginger

1 tbsp white miso paste

1 tbsp rice wine vinegar

1 tbsp caster sugar

1 tsp sesame oil

2 tbsp bran oil

 

To make ginger and carrot dressing, place carrot, ginger, miso paste, vinegar, sugar, sesame oil, bran oil and ¼ cup water in the bowl of a small food processor, season with salt and freshly ground black pepper and process until smooth. Set aside.

Preheat oven to 220°C. Using a mandoline, cut potatoes into very thin strips. Combine potatoes with half the oil on a large baking tray and season with salt.

Roast potatoes for 20 minutes, turning a couple of times, or until golden and crisp.

Season tuna with salt and freshly ground black pepper and press into the sesame seeds. Heat remaining oil in a large non-stick frying pan over high heat. Sear tuna for 1-2 minutes each side for rare.

Combine avocado, onion, cucumber and mizuna in a serving bowl and drizzle with extra oil. Slice tuna and serve with chips, salad and ginger carrot dressing.

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