Seared yellowfin tuna with green papaya salad

by Peter Gordon
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servings6
1 hour 15 minutes

Ingredients

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

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
  • 100ml of mirin
  • 100ml of sake
  • 70ml of tamari
  • 40ml of red wine vinegar, Greek
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
  • coriander cress