This dish is a true celebration of our delicious sushi grade tuna steaks. We have given you the option to fully load your seared tuna platter with all the toppings below, and pile it upon our drool worthy avo wasabi puree. We would also like encourage you to be creative and use as many or as few of the toppings as you like, or use what you have at home. We highly recommend getting small amounts of soy, wasabi, Japanese mayo and pickled ginger from the sushi section of your local supermarket, where you can buy them in small takeout containers.
Serves 2 (As a starter)
For The Loaded Tuna
440g Caught Online Tuna Steaks
2 Spring Onions, thinly sliced
2 Tbsp Crispy Onion Sprinkle
1 Tbsp Thinly Sliced Pickled Ginger
1/4 Cup Black Sesame, for coating the tuna
1/4 Mediterranean Cucumber, cut into match sticks
For The Avo & Wasabi Puree
1/2 Ripe Avocado
1 tsp Wasabi
1 Tbsp Japanese Mayonnaise
For The Sauce
2 Tbsp Honey
1/2 Tsp Wasabi
1/4 Cup Soy Sauce (low sodium ideally)
1 Tsp Sesame Oil
1 Tsp Corn Flour, mixed with 3 Tbsp water
Prepare your ingredients as outlined above.
To make your sauce. Add all the ingredients, except the cornflour and water into a pot and bring them to a gentle simmer. Mix the cornflour and water together, until well combined, then add this to the sauce. Whisk vigorously until the sauce has thickened. Taste the sauce, if it needs more wasabi or sweetness adjust it to your preferences.
Soy intensity can vary from brand to brand so add a little water if your sauce is too salty. Set the sauce aside until serving.
To make the avo puree, push the ripe avocado, Japanese mayo and wasabi through a fine mesh sieve. Season the puree with salt to taste and set it aside until serving. You can also make your puree with a stick blender- simply puree it until very smooth.
Cut the tuna steaks into long, thin, square shaped logs.
Next sprinkle the sesame seeds onto a plate. Dip the tuna portions into the sesame seeds, until the outside has been completely coated.
Place a non stick frying pan over a high heat. Add a drizzle of oil. Once hot add the tuna and sear it for a couple of seconds on each side, leaving the middle pink and uncooked. Remove the tuna from the pan and set it aside.
To plate up smear the avo puree in a thin layer over a serving plate. Thinly slice the tuna, and place it over the avo puree. Drizzle over sauce and scatter over the toppings.