Chilli-seared tuna with Asian 'slaw

Serves 4 Starters and mains

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  • 400g tuna fillet
  • 1tbsp extra virgin olive oil
  • 2tsp pul biber (Turkish chilli flakes)
  • 6 dried seaweed thins, blitzed in an electric grinder

For the Asian 'slaw

  • 150ml mirin (preferably from a Japanese or Asian store)
  • 2 sticks lemongrass, trimmed
  • 1 small lime
  • 175g carrots, peeled
  • 175g daikon, peeled
  • 10 red radishes
  • 2cm-piece fresh ginger, skin scraped off
  • 2 heads yellow chicory
  • 4 spring onions, trimmed
  • 1 long red chilli, deseeded and finely chopped

To serve

  • Asian-style salad leaves


To make the slaw, put the mirin in a small pan. Bash the ends of the lemongrass with the handle of a cook’s knife, chop finely, then add to the pan. Bring the mixture to a gentle simmer for 5 minutes. To cool the liquid quickly, put the pan base in a shallow bowl of cold water and let the mixture infuse until cold. Squeeze over the lime and stir. Shred the carrots and daikon using a mandoline, or shave them using a vegetable peeler. Then make a pile of the ribbons and shred with a knife before placing in a dish. Finely slice the radishes and stack a few together to slice into matchsticks. Repeat with the ginger and add both to the dish.

Slice the chicory in half and cut out the thick stem. Cut into shreds and then place in the bowl with the other ingredients. Thinly slice the spring onions and add with the chilli. Set a sieve over the dish of vegetables and pour over the lemongrass-infused liquid. Discard the lemongrass. Store in the fridge until 15 minutes before serving.

Rub the tuna with the oil. Mix together the pul biber flakes, coarsely ground-up seaweed and a pinch of sea salt. Roll the fish in the mixture to coat.

Heat a frying pan over a high heat, add the tuna and turn the heat down a little. Sear for 1-11⁄2 minutes on each side, depending on how you like your tuna. Transfer to a board, and when cool enough to handle, cut into slices. Using a slotted spoon, lift the 'slaw from the dish and arrange on serving plates. Add the tuna and salad leaves and serve immediately.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.
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Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.


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