Episode 6: Harakeke and Sesame-Crusted Tuna

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.

Ingredients

Tuna Loin

• 500g tuna loin

• Tuna crust:

  • 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

Salad

• Fresh rocket

• Salt flakes

• Black pepper

• Wakame seaweed (seaweed salad defrosted)

• Bunch fresh coriander rough chopped

• 1 spring onion frond finely sliced

• Salad dressing:

  • 1 lemon juiced

  • 1 lime juiced

  • 1x fresh red chili sliced (de-seeded if required)

  • Dash rice wine vinegar

  • Dash mirin

  • Dash sesame seed oil

  • 1 tsp caster sugar

  • 1 tsp dried chili flakes

Lime Crema

• Few drops of maple or hickory smoked liquid essence

• 1⁄4 cup Kewpie Mayonnaise

• Juice and zest of one lime
  

Method

• 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.

Assembly

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.

Wine Match

Serve alongside a glass of fresh Ara Single Estate Sauvignon Blanc. Enjoy!