Nori-crusted tuna with lemon soy
Serve as a small course, with chopsticks. Togarashi is a popular Japanese "sprinkle" of dried chilli, sansho pepper, sesame seeds and seaweed, available from Japanese supermarkets.
Ingredients
2 200g sashimi tuna in log form, trimmed of blood lines
1 tsp black pepper, coarsely ground
1 tsp togarashi
Sesame oil, for brushing
2 nori sheets
2 tsp wasabi paste
2 tbsp egg mayonnaise or aioli
3 tbsp soy sauce
1 tbsp lemon juice
Method
The tuna logs should be triangular or oblong in shape, no wider than 5 or 6cm. Combine the black pepper and togarashi. Brush the sides of each log with sesame oil and lightly coat in the pepper and togarashi mix.
Place each log on a sheet of nori, trim and wrap tightly, sealing the edge with a dab of sesame oil.
Heat a dry, non-stick frypan and fry each side of tuna for 1 minute. Leave to cool, then slice thinly. Mix the wasabi and mayonnaise or the lemon juice and soy, and serve with either, or both.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
Similar Recipes
This banh mi with a delicious difference takes just 10 minutes to make at home
- < 30 mins
- Jessica Brook
Julia Busuttil Nishimura’s go-to midweek fish with tomatoes, harissa and fennel
- 30 mins - 1 hr
- Julia Busuttil Nishimura
