Tuna with Japanese flavours & tempura crumbs

Tuna with Japanese flavours & tempura crumbs

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

I love raw tuna and clean, fresh Japanese flavours. This is my take on healthy fish and chips!

Ingredients

Quantity Ingredient
1 x 400g sashimi‑grade tuna loin
vegetable oil, for brushing and deep-frying
60g tempura flour
snipped daikon cress, to garnish
snipped coriander cress, to garnish
snipped shiso cress, to garnish

Soy sesame dressing

Quantity Ingredient
50ml light soy sauce
50ml untoasted virgin sesame oil
1/2 lime, zested and juiced
2cm knob fresh ginger, peeled and finely grated

Method

  1. Cut the tuna into three long pieces of equal size. Rub each tuna log with a little vegetable oil and some sea salt and freshly ground black pepper.
  2. Heat a non-stick frying pan over high heat. Add the tuna logs, one at a time, and cook for 10 seconds on each side, except the ends. Immediately place on a tray and return to the fridge. Once cool, wrap tightly with plastic wrap to form a nice round shape, then refrigerate.
  3. Heat about 2.5 cm of vegetable oil in a saucepan to 180°C. Test by dipping a wooden chopstick into the oil: the chopstick will sizzle when the oil is ready.
  4. Mix the tempura flour to a batter, according to the directions on the packet. Using a fork, drizzle the tempura batter into the oil to make little tempura ‘crumbs’. After about 1 minute, or once the crumbs are cooked, remove from the oil using a heatproof sieve and drain on paper towel. Season with sea salt.
  5. For the soy sesame dressing

    Mix all the ingredients together, then pass through a sieve to remove the lime zest and ginger fibres. Set aside.
  6. To serve

    Using a sharp knife, and leaving them in the plastic wrap to keep their round shape, cut the tuna logs into slices 5 mm thick. Remove the plastic and arrange the tuna slices in an overlapping circle on the centre of a platter.
  7. Drizzle the dressing over and around the tuna. Sprinkle the tuna with the tempura crumbs and garnish with the three cresses.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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