Sesame-Crusted Tuna Tataki

Ingredients

• 80 ml soy sauce
• 4 tsp rice vinegar
• 4 tsp granulated sugar
• 1 tsp cornstarch
• 2 tuna medallions
• 1 tbsp sesame oil
• toasted sesame seeds
• Salt and pepper to taste
• Canola oil for searing
• 1/4 cucumber (peel the cucumber in 3mm slices and then cut those in strips. You can use the centre of the cucumber to flavour water.)
• 1/2 avocado in cubes
• Chives (chopped really small)
• Radish sprouts

Instructions

1. 1

   --- For the sauce ---

2. 2

   Place everything in a pot and bring it to a boil over high heat, mixing constantly with a whisk.

3. 3

   Remove it from the heat and let it cool down completely.

4. 4

   --- For the tuna tataki ---

5. 5

   Cut the medallions in thick wedges. Add salt, pepper, sesame oil and mix.

6. 6

   Cover the wedges with toasted sesame seeds but avoid covering up the edges of the wedges so you can check as the tuna cooks as to avoid overcooking it.

7. 7

   Preheat a pan over high heat and add the oil. Cook the tuna for 20-30 seconds per side or until you see the tuna starting to change colour.

8. 8

   Remove the tuna from the pan and let it cool down completely before cutting into it. Alternatively, you can place it in the fridge for a couple of hours before cutting it if you want it cold.

9. 9

   Cut the tuna in 5mm slices and spread them on a dish like a carpaccio.

10. 10

    Drizzle the sauce generously on top and then sprinkle the avocado, cucumber, radish sprouts and chives.