Sesame Crusted Tuna with Japanese Slaw
Cook Time 15 Minutes
Servings 4 - 6 as an entree
600g Sushi Grade fresh yellow fin Tuna
Salt and pepper
½ cup dijon mustard
¼ cup Black Sesame Seeds, toasted
1 cup White Sesame Seeds, toasted
5 shiitake mushrooms, sliced finely
1 inaki mushrooms, base trimmed
1 small carrot peeled and julienned
2 spring onions, chopped finely on an angle
5 grams of wakame seaweed, shredded and rehydrated
Small piece of white fungus, rehydrated
3 tbsp vegetable oil
2 tbsp rice wine vinegar
1 tbsp soy sauce
2 tbsp creme fraiche
1 tsp wasabi paste
Season the tuna with salt and pepper on all sides. In a hot pan, add the oil and sear the outside of the tuna for about 15 seconds on each side. Smear dijon mustard on all sides of the fish. Place the sesame seeds into a baking tray and cover all of the tuna and allow to rest on the tray.
For the slaw, combine the mushrooms, carrots, spring onions, wakame and the drained white fungus. Mix the dressing ingredients together and dress the salad.
Stir the creme fraiche in a small bowl with the wasabi paste.
Carefully slice the tuna in 1.5 cm thick slices and drizzle the wasabi sauce on top with a piping bag.