Sesame and ginger seared tuna served with an Asian herb and rice-noodle salad

May 5, 2015 (Last Updated: January 11, 2019)

TO DRINK: An aromatic white, like GewÃœrtztraminer, is an excellent match with fragrant Asian flavours.

Sesame and ginger seared tuna served with an Asian herb and rice-noodle salad

Serves: 4
Cooking Time: 45 minutes

Ingredients

  • MARINADE
  • 100ml olive oil
  • 15ml (1 tbsp) lime juice
  • 15ml (1 tbsp) fresh ginger, grated
  • 15ml (1 tbsp) fresh coriander, finely chopped
  • 30ml (2 tbsp) light soy sauce
  • 800g sashimi-quality tuna
  • 80ml ( cup) black and white sesame seeds
  • DRESSING
  • 125ml (½ cup) rice vinegar
  • 15ml (1 tbsp) palm sugar
  • 1 red chilli, seeded and finely chopped
  • 15ml (1 tbsp) fish sauce
  • 15ml (1 tbsp) soy sauce
  • 15ml (1 tbsp) lime juice
  • AVOCADO AND LIME PURÉE
  • 2 avocados
  • juice of 1 lime, or to taste
  • 15ml (1 tbsp) crème fraîche
  • salt and freshly ground black pepper, to taste
  • RICE-NOODLE SALAD
  • ½ packet rice noodles
  • a few carrot and cucumber ribbons
  • a handful of mint, basil, coriander and spring onion, chopped
  • 15ml (1 tbsp) sesame oil
  • 30ml (2 tbsp) cashew nuts, toasted and chopped

Instructions

1

For the marinade, mix together all of the ingredients and rub all over the tuna. Marinate for 30 minutes and roll into the mixed sesame seeds. Set aside until needed.

2

For the dressing, warm the vinegar and palm sugar in a pot, and stir until the sugar has dissolved. Remove from the heat and add the rest of the ingredients. Adjust the seasoning to taste.

3

To make the purée, blend the avocados, and then add the lime and crème fraîche. Season and blend again until smooth.

4

For the salad, toss all the ingredients together with most of the dressing, reserving some for drizzling.

5

Heat a heavy-base or griddle pan until smoking hot and sear the tuna in a little bit of oil for about a minute on all sides.

6

Divide the salad onto four plates. Slice the tuna and arrange it on the salad together with the avocado purée. Drizzle with the reserved dressing and serve.

 

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