Sesame tuna tataki with wasabi and edamame

Serves 12 Starters and mains

Sesame Tuna Tataki



  • 2tbsp each black and white
  • sesame seeds
  • 2tsp sea salt
  • 1tbsp seaweed powder
  • 1tbsp olive oil
  • 300g piece tuna eye fillet

For the dressing

  • 2tbsp dark soy sauce
  • 2tbsp rice wine vinegar
  • 2tbsp dashi broth
  • 2tsp sesame oil
  • 2tsp caster sugar
  • 1tsp pickled ginger, finely chopped

To serve

  • 1tsp wasabi paste
  • 50g good quality mayonnaise
  • chilli oil, to drizzle
  • 100g edamame beans, podded
  • a few delicate micro herbs


Seaweed powder is available from Japanese food stores or you make your own by pounding some dried wakame in a pestle and mortar until fine.

Place the sesame seeds, salt and powdered seaweed on a plate. Oil the outside of the tuna and press into the seed mixture until really well coated. Heat a frying pan until hot and cook the loin for 1 minute on each side until the outside is charred but the fish only very lightly cooked. Remove from the oven and leave to go cold. Wrap and chill until required.

Make the dressing. Whisk all the ingredients together and set aside. Stir the wasabi into the mayonnaise and set aside.

To serve, spread some of the wasabi mayonnaise on a platter and arrange the tuna over the top. Scatter the beans and herbs and drizzle the dressing. Drizzle over a little chilli oil and serve with the remaining mayo on the side.

Recipes and styling: Louise Pickford. Photography: Ian Wallace.
Sesame Tuna Tataki
Recipes and styling: Louise Pickford. Photography: Ian Wallace.


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