Sesame Crusted Tuna with Endive salad

Sesame Crusted Tuna with Endive salad

Ingredients

600g fresh tuna steaks, about 2.5cm thick
8 Tbsp soy sauce
5 Tbsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
60g sesame seeds
Olive oil
Sea salt and freshly ground black pepper
2 Endives – sliced lengthwise fairly finely
Rucola or Rocket – leaves pulled apart
1 garlic clove, peeled and crushed
1 tsp grated ginger
1 Tbsp soy sauce (for salad dressing)
Juice of one lemon
1 Tbsp honey
3 Tbsp sesame oil

Method

1. Pat dry the tuna steaks.
2. Pour some soy sauce into a wide, shallow dish.
3. Dip the tuna fillets into the soy sauce and coat thoroughly.
4. With a pastry brush, gently brush over some Namida® Wasabi Paste so that it covers the fillets on all sides.
5. Tip the sesame seeds onto a flat plate with a little salt and pepper.
6. Roll the tuna fillets through the seeds and coat them evenly.
7. Chill them until ready to cook.
8. Prepare the salad by slicing the endives lengthwise and mixing it with the broken up Rucola or Rocket leaves.
9. Mix the crushed garlic, ginger, 1 Tbsp soy sauce, lemon juice, honey, sesame oil and any left over Namida® Wasabi paste together to make the salad dressing.
10. Mix the dressing through the salad.
11. Cover and refrigerate. Make sure you keep one third of the salad dressing for later.
12. Heat a wide frying pan with a little oil until hot.
13. Make sure you check and feel the heat rising from the pan.
14. Sear the tuna steaks for approximately a minute on each side.
15. Cover with the lid and leave them to cool slightly.
16. Thickly slice the steaks into 2-3 generous portions.
17. Divide the salad amongst the plates in neat piles.
18. Arrange the tuna slices on top and spoon over a little extra dressing.
19. Serve immediately.