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Seared Tuna Sushi Style

Seared Tuna Sushi Style

We love asian-inspired cuisine, so no wonder we are thrilled to try this Seared Tuna in a Sushi style.

Chef Stewart Tee is Gordon Ramsay accredited and is always creating something new in the kitchen. Make a sizzling seared tuna served with wasabi mayonnaise, soy paint, beet drops and stir fry.

Stewart is based at Marina Wharf in Jeffrey’s Bay, Western Cape.

Seared Tuna Sushi Style

2shares Share0 Tweet1 Share0 Print0 Email1We love asian-inspired cuisine, so no wonder we are thrilled to try this Seared Tuna… Recipes Seared Tuna Sushi Style European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Seared Tuna
  • 200g Tuna Steak
  • 2 tbls sesame seeds
  • 1 cup Julienne veg for stir-fry
  • ½ cup Egg noodles cooked el dente
  • 1 pinch Fresh chopped ginger
  • 1 pinch Fresh chopped garlic
  • 1 tbls honey
  • 1 tbls soya sauce
  • 1 tbls chopped coriander
  • 1 tsp lemon juice
  • 1 tsp wasabi paste
  • 1 tbls Sushi Mayo
  • 1 cup Left over water from boiling beetroot
  • ½ cup rice wine vinegar
  • 1 tsp corn flour to thicken (dissolved in water)
  • 1 cup Kikkoman soya sauce
  • 1 tsp corn flour to thicken (dissolved in water)
  • Edible flowers & micro herbs to garnish.

Instructions

  • Make the soya paint & beetroot reduction first, get it into sauce bowls ready to decorate.
  • Now mix all the ingredients for the wasabi mayo.
  • Get 1 x cast iron pan on the gas with 1tbls of sesame oil, coat the tuna with the sesame seeds, salt & pepper.
  • On another burner get a classic wok pan on, at extremely high heat, coat pan with high smoking point oil.
  • At the same time, once both pans are hot put the tuna in the cast iron pan, and the julienne veg in the wok. Toss the veg around till everything starts getting a small Char.
  • Keep an eye on the Tuna, once the one side is golden brown (2min), turn it over for the other side to cook.
  • Add the last of the fresh ingridients to the stir fry, with the honey & soya sauce.
  • Then add you egg noodles.
  • Set Tuna aside on a plate to rest.
  • Make sure stir-fry is warm and cooked, veg with a small crunch.

Plating:

  • Paint your soya glaze across the top half of the plate, splash the wasabi mayo, and drop the beetroot in any order you like.
  • Place stir-fry in the top left corner of the plate.
  • Put seared Tuna on the veg at an angle to see the seaseme coating, and pink strip in the meat
  • Add your edible flowers to garnish, and enjoy

 

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