Serves: 10
Prep time:
| Tuna Sashimi Grade Sustainably Sourced | 600 g |
| Black Sesame Seeds | 20 g |
| Toasted White Sesame Seeds | 20 g |
| Red Cabbage, Finely Shredded | 400 g |
| PICKLED CARROTS (COOKED WEIGHT) | |
| Carrot, Julienned | 300 g |
| Purple Carrot, Julienned | 300 g |
| 300G PICKLING LIQUID | |
| White Wine Vinegar | 70 g |
| Caster Sugar | 70 g |
| Water | 500 g |
| Coriander Seeds | 3 g |
| Mustard Seeds | 2 g |
| Cinnamon | 5 g |
| Star Anise | 6 g |
| Pink Peppercorns | 2 g |
| Zucchini, Julienned | 300 g |
| Yaki Nori Seaweed Sheets, Julienned 2mm Strips | 20 g |
| Pickled Ginger | 50 g |
| Black Sesame Seeds | 8 g |
| Toasted White Sesame Seeds | 6 g |
| Radish, Finely Sliced | 50 g |
| Birch & Waite Japanese Style Dressing | 180 g |
| TO GARNISH | |
| Shallot, Finely Sliced | 25 g |
| Yaki Nori Seaweed | 5 g |
Method
- Roll the tuna fillet in the toasted white sesame seeds & black sesame seeds until evenly coated on all sides. Heat 1 tablespoon of olive oil on a high heat in a non stick pan, sear the tuna on each side for approx. 30 seconds until barely cooked & still raw inside. Remove from pan, chill & slice into 1cm pieces.
- For the pickled Carrots, firstly make the pickling liquid, combine all the ingredients in a saucepan and bring to the boil gently until the sugar has dissolved, remove from the heat & chill. Once chilled add the julienned carrots and leave to sit for 1 hour. Remove & drain.
- In a large mixing bowl combine the pickled carrots, julienned zucchini, finely shredded red cabbage, julienned seaweed, black sesame seeds, toasted white sesame seeds & the Japanese Style dressing
- To serve place the dressed slaw in a large bowl or plate, top with the sesame crusted tuna & drizzle with a further 40g of the Japanese Style dressing. To finish Garnish with the sliced shallots & julienned seaweed
Tips:
Use a pair of kitchen scissors to julienne the seaweed sheets
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