Seared Tuna Carpaccio Salad

Seared Tune Carpaccio

This is a good entre, a breeze to do....

Salad ingredients

• a bunch of coriander chopped up
  
• 1 segment garlic, peeled, blanched if you like and finally minced ... choose a fat segment, not a puny thin sliver
• a handful of salad leaves, washed. Mesculun is fine, otherwise baby rocket is good too
  

Dressing

• Good olive oil
• Teriyaki marinade
• splash of sesame oil
• juice of a small lime

Whisk the lot to combine

Tuna Steak Ingredients

• Sashimi grade Tuna steak
• Togarashi powder (this is a mix of crushed sesame, seaweed, salt etc that you can pick up from the Japanese produce aisle in any local supermarket)
• Olive oil
• Salt
• Pepper

How its done

Scatter salad leaves onto a serving plate.

Toss coriander and garlic in whisked dressing. Using tongs or a fork, pile dressed coriander onto salad leaves as the next layer. Reserve the rest of the dressing for drizzling over the steaks later.

Cut tuna steak into rectangular fillets (I usually cut mine to rough dimensions of 5 x 1 x 1 inches)

Rub fillets with olive oil, salt and pepper. Then sprinkle togarashi powder onto surface of the fillets, turning to ensure each side of the long rectangle is coated evenly. How much to use... its entirely up to you.

Next, oil a heavy based nonstick frying pan. I do this by pouring about a tablespoon of light olive oil onto the pan, then rubbing the oil all over the pan with a small piece of paper towel.

Now the fun part.... searing the tuna...

Heat the pan till hot enough for searing. Sear the tuna fillets, turning to ensure each surface of the rectangular fillet gets seared.

I usually take at most 5 seconds per surface as the togarashi tends to get over-charred especially if you sear any longer.

Bear in mind that you're going to sear all 4 sides of the rectangle. So total cooking time per fillet is around 20 seconds. I usually do not bother searing the two ends of the rectangle. The advantage of no searing the two ends is that you can actually see the depth of searing by looking at the ends of the fillets.

Once all the tuna rectangles are seared, plonk them into the freezer for about 5 minutes so that they are firm enough to slice, else otherwise, they'd go to bits.

Arrange sliced carpaccio on top of coriander on your serving plate, drizzle with reserved marinade and serve.