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Sesame sashimi tuna with yuzu mayonnaise and edamame salad
Serves 4 Starters and mains
Ingredients
- 2tbsp Mitake Irigoma black sesame seeds
- 1tbsp Clearspring Japanese Green Nori Seaweed Sprinkle
- 40g sashimi/suhi-grade tuna steak (ideally the loin fillet, which, ready-cut into a rectangle, makes cutting simple)
- 2tbsp mayonnaise
- 1tbsp Yutaka Yuzu Seasoning Sauce
- 50g Yutaka Frozen Shelled Edamame, thawed
- 1 carrot, pared into ribbons
- 4 radishes, very thinly sliced
- small handful baby beetroot leaves or micro herbs, with small handful of rocket leaves (optional)
- Yutaka 100% Natural Sushi Ginger, to serve
For the salad dressing
- 2tbsp Clearspring Organic Yeamon Tamari Soya Sauce
- 2tbsp Mizkan Rice Vinegar
- 2tbsp Mizkan Oigatsuo Tsuyu No Moto Bonito Soup Base
- 2tsp sesame oil
- 2tsp caster sugar
- 1tsp S&B Wasabi Paste
Method
Place the sesame seeds, seaweed sprinkles and a pinch of salt on a plate. Lightly press the tuna fillet into the seed mixture until well coated. Just before serving, slice the tuna into sashimi-sized pieces around 5cm x 2cm x 0.5cm thick.
Combine the mayonnaise and yuzu sauce until smooth. Whisk all the salad dressing ingredients together, making sure the sugar is dissolved. Combine the carrot ribbons, radish slices, edamame, baby beetroot leaves and rocket leaves, if using, together. Add a little of the dressing and stir well.
To serve, drizzle the yuzu mayonnaise on plates and arrange the tuna on top. Serve the sashimi with the salad, some pickled ginger and a little more of the salad dressing.
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