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.
