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
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
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.
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.
To make the purée, blend the avocados, and then add the lime and crème fraîche. Season and blend again until smooth.
For the salad, toss all the ingredients together with most of the dressing, reserving some for drizzling.
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.
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.
