Seared yellowfin tuna with green papaya salad
Item 1 of 1
- medium
- 6
- 1 hour 15 minutes
Peter Gordon's seared tuna recipe is true to the chef's proudly fusion style, taking us on a culinary tour around South-east Asia with Japanese flavours rubbing shoulders with a distinctly Thai lime and chilli dressing. The devilish black sauce that accompanies the dish is made from nori seaweed, laced with a hit of sake for a punchy flavour. The tuna in this recipe is quickly seared, then plunged into an ice bath - this allows for a flavourful caramelisation to take place on the outside of the fish but stops the cooking process.
First published in 2015
Ingredients
Metric
Imperial
Seared tuna
- 500g of tuna loin, cut into 2.5 - 3cm square batons
- 2 tbsp of sesame oil
For the salad
- 100g of papaya, green, julienned
- 150g of green mango, julienned
- 100g of cucumber, peeled and julienned
- 1/2 bunch of coriander, cut into 1cm lengths
For the lime chilli dressing
- 1 tsp lime zest
- 1/2 chilli, finely chopped
- 1 tsp palm sugar, grated
- 1/4 tsp coarse sea salt
- 60ml of lime juice
- 5ml of fish sauce
For the nori sauce
- 30g of nori seaweed, or about 10 sushi sheets
- 100ml of mirin
- 100ml of sake
- 70ml of tamari
- 40ml of red wine vinegar, Greek
For the peanut gomasio
- 50g of toasted sesame seeds
- 30g of flaky sea salt
- 60g of toasted peanuts, roughly chopped
To serve
- coriander cress, to garnish
SAVE RECIPE
Equipment
- Stick blender
- Pestle and mortar
- Ice
Method
1
Begin by preparing the tuna. Brush the tuna pieces with the sesame oil and place in a very hot pan to sear evenly, cooking for 20 seconds on each side. Remove the tuna from the pan and immediately plunge into a bowl of iced water to halt the cooking process
- 500g of tuna loin, cut into 2.5 - 3cm square batons
- 2 tbsp of sesame oil
2
Leave the tuna in iced water for 3 minutes, then remove and drain on a cloth. Once drained, set aside until required
3
For the lime chilli dressing, pound the lime zest, palm sugar, chilli and salt with a pestle and mortar and mix in the lime juice and fish sauce
- 1 tsp lime zest
- 1/2 chilli, finely chopped
- 1 tsp palm sugar, grated
- 1/4 tsp coarse sea salt
- 60ml of lime juice
- 5ml of fish sauce
4
Combine the prepared salad ingredients in a bowl and toss through the lime chilli dressing to coat
- 100g of papaya, green, julienned
- 150g of green mango, julienned
- 100g of cucumber, peeled and julienned
- 1/2 bunch of coriander, cut into 1cm lengths
5
To make the nori sauce, toast 8 of the nori sheets over a char-grill or open flame, taking care not to let the sheets catch fire. Crush the toasted sheets, then tear up the remaining nori sheets and combine
- 30g of nori seaweed, or about 10 sushi sheets
6
Meanwhile, add the mirin, sake, tamari and red wine vinegar to a pan and bring to the boil. Add the crushed nori and reduce to a rolling simmer for 1 minute, stirring well. Blitz with a stick blender and allow to cool in the fridge until required
7
Make the peanut gomasio by simply pounding the sesame seeds, salt and peanuts in a pestle and mortar until coarse
- 50g of toasted sesame seeds
- 30g of flaky sea salt
- 60g of toasted peanuts, roughly chopped
8
To serve, thinly slice the tuna and arrange on top of the dressed salad. Drizzle over the nori sauce, sprinkle with the gomasio and garnish with micro-coriander
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