Spiced Tuna Tartare Rice Crackers

Cook Time 15 minutes

Servings 2


200 g (7 oz) sashimi-grade yellowfin tuna, diced
1 tablespoon gojuchang (fermented Korean chilli paste)
½ small carrot, cut into julienne
1 spring onion (scallion), cut into julienne
1 teaspoon sesame oil
2 teaspoons toasted sesame seeds
2–3 tablespoons vegetable oil
1 x 6–8 cm (2½–3¼ in) piece leek, white part only, cut into julienne
2–3 Vietnamese sesame rice crackers
2 free-range egg yolks
3 radishes, cut into julienne
Micro shiso leaves, to serve (optional)


In a bowl, combine the tuna, gojuchang, carrot, spring onion, sesame oil and 1 teaspoon of the sesame seeds, and fold together. Refrigerate until ready to serve. (This can be done in advance and kept in the fridge for up to 24 hours – or make a double batch and eat half now, half tomorrow.)

Put a small frying pan over medium–high heat and add the vegetable oil. Once hot, add the leek and fry until golden and crisp. Drain on paper towel.

Microwave the rice crackers, one at a time, on high for 1 minute, or until puffed.

To serve, shape the tuna mixture into a loose ball and divide between two plates. Make an indent in the top of each pile of tuna, and put an egg yolk in each indent. Scatter over the radish, remaining sesame seeds, fried leek and shiso leaves, and serve with the toasted sesame crackers for breaking, scooping and crunching.


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