Tuna Sashimi with Sesame Seeds, Carrots and Noodles

Serves:
4 people
Prep Time:
00h 00
Cook Time:
00h 20

Prepare this traditional Japanese appetizer with just 1-2 minutes of searing. Turn it into a full meal with a hearty helping of egg noodles and carrot ribbons.

Credit: This inspiring recipe is brought to you by Wylie Dufresne. You can view this recipe on the Fine Dinning Lovers website. 

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Ingredients and Method

Ingredients

  • 70 grams sesame seeds, mixed
  • 400 grams Tuna
  • 350 grams noodles, (wide, egg)
  • 1 small cucumber
  • soy sauce, for serving
  • 1 shallot, thinly sliced
  • 1 rocket, small handful

Method

  1. FOR THE TUNA: Arrange the sesame seeds in a shallow dish. Crust the tuna with the seeds on both sides.
  2. Preheat the grill to hot.
  3. Grill the tuna for 1-2 minutes on both sides until the seeds are toasted and the flesh is very lightly seared underneath.
  4. Remove from the grill and set aside to rest, covered loosely with aluminium foil.
  5. FOR THE NOODLES & GARNISH: Cook the noodles in a saucepan of lightly salted, boiling water for 4-5 minutes until tender.
  6. Drain well and refresh briefly in iced water.
  7. Drain again and leave to dry in a colander.
  8. Using a vegetable peeler, make wide ribbons from the skin of the cucumber and thin ribbons from the carrots.
  9. Toss the noodles with the carrots ribbons.
  10. To serve, pour a little soy sauce onto serving plates.
  11. Slice the tuna into strips and present in a fanned-out pattern on the plates.
  12. Arrange the noodles and carrots next to the tuna with the cucumber ribbons and thinly sliced shallot to the side.
  13. Position the rocket on the other side and sprinkle the noodles with some sesame seeds.
  14. If desired, garnish with some fresh herbs such as coriander.
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