Black Sesame Tuna with Salad and Ginger Carrot Dressing

Black Sesame Tuna with Salad and Ginger Carrot Dressing

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.

 

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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