Seared Black Sesame & Pink Peppercorn Tuna

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
6-8 6-8
Seared Black Sesame & Pink Peppercorn Tuna
Main INGREDIENTS
  • Fish & Seafood
Ingredients
Method

Ingredients

  • 800g sushi-grade fresh tuna, halved
  • 50g black sesame seeds
  • 2 tablespoons olive oil
For the avocado crème:
  • 1 avocado, mashed
  • 2 tablespoons spring onion flavoured smooth cream cheese or crème fraiche
  • Sea salt and freshly ground black pepper, to season
For the lime and ponzu drizzle:
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 red chilli, sliced
  • 2 tablespoons ponzu sauce
  • 1 tablespoon toasted sesame oil
  • Juice and zest of 2 limes
  • Double cream plain yoghurt, to serve
  • 4 mini cucumbers, cut into ribbons
  • Micro herbs, to garnish
  • Pink peppercorns, to serve

  • Method

  • 1
    Cut the tuna into rectangular slabbed portions before rolling in black sesame seeds to make a crust.
  • 2
    Drizzle olive oil onto a Le Creuset TNS Rectangular Plancha and sear the tuna on all sides for a minute or so. Do not overcook the tuna as you want it to be rare and pink inside. Remove from the heat and rest.
  • 3
    For the avocado crème, puree the mashed avocado with the cream cheese or crème fraiche until smooth, season to taste adding a squeeze of lemon if necessary. Add to a piping bag for plating.
  • 4
    Whisk all of the ingredients together to make the lime and ponzu drizzle and set aside to marinate.
  • 5
    Slice the tuna on a board and arrange on the cooled TNS Rectangular Plancha to serve. Using a piping bag, randomly dot the avocado crème and the plain yoghurt over the tuna. Decorate with cucumber ribbons, micro herbs and a sprinkling of pink peppercorns. Spoon over the lime and ponzu drizzle just before serving.