Consuming Passions - Worldwide Events Managers

Tuna Tataki with cucumber, wakame and noodles and soya ginger dressing

Serves: 4

Notes

Lightly seared tuna fillets are coated with mustard, rolled in Sichuan pepper mixture, sliced and served with noodles, cucumber salad and a ginger and soya dressing.

Ingredients

• 1×500g fillet of tuna
• 4 tsp Sichuan pepper
• 2 tsp rock salt
• 2 tsp almond meal
• 2 tsp English mustard mixed to a smooth paste with water

Cucumber salad with ginger and soya dressing:

• 1 English cucumber, peeled, deseeded and cut into thin strips
• Few sheets soaked and washed wakame
• 1 sliced red chilli (seeds removed)
• 2 tsp toasted sesame seeds
• 150g cooked noodles (Jonathan uses squid ink noodles) drained and tossed in a little sesame oil

Dressing ingredients:

• 125ml soya sauce
• 125ml mirin
• 2 tsp palm sugar (or other sugar)
• 2 tsp ginger juice (or finely chopped ginger)
• 3 tsp lime juice
• 2 tsp fish sauce
• 250ml chicken stock

Method

For the Tuna:

Mix pepper, salt and almond meal. Sear fish with a blowtorch, or in a very hot non-stick pan until all sides are lightly browned. (Fish should not be cooked through). Lightly coat with the mustard mixture. Roll in pepper mixture. Slice to serve.

Dressing ingredients:

Toss together other ingredients (except fish). Serve salad topped with slices of fish and cover with dressing. Garnish with coriander leaves, lime wedges and toasted sesame seeds.