Tuna loin crusted in harakeke, white sesame seeds, dried wakame seaweed, with soy, ginger & garlic, flash grilled on the BBQ, on a bed of rocket, seaweed, coriander & spring onions salad and a smoky lime crema sauce.
500g tuna loin
1⁄2 cup black harakeke seeds
1⁄2 cup white sesame seed (untoasted)
1⁄4 cup furikake seasoning
Salt & pepper to season
1x knob of fresh ginger grated
1⁄4 cup light soy sauce
3x fresh garlic cloves
Wakame seaweed (seaweed salad defrosted)
Bunch fresh coriander rough chopped
1 spring onion frond finely sliced
1 lemon juiced
1 lime juiced
1x fresh red chili sliced (de-seeded if required)
Dash rice wine vinegar
Dash sesame seed oil
1 tsp caster sugar
1 tsp dried chili flakes
Few drops of maple or hickory smoked liquid essence
1⁄4 cup Kewpie Mayonnaise
Juice and zest of one lime
Trim the tuna loin to a desired shape and put aside in a dish with the soy, ginger and garlic to marinate for 10 mins.
Make the tuna crust out of all the dry ingredients.
Roll the marinated tuna in the crust and set aside.
Mix the salad greens together in another bowl with the dressing ingredients. Set aside.
Blitz the lime crema ingredients together and set aside in another bowl.
Heat up the grill with a little oil and lightly sear the tuna evenly on each side. This is a short process as you want the tuna to stay nice and pink on the inside.
Rest the tuna for a few minutes.
To assemble, start with the salad as a base, thinly slice the tuna and lay on top of the salad. Top with a good dollop of crema and serve.
Serve alongside a glass of fresh Ara Single Estate Sauvignon Blanc. Enjoy!