A delicate & refreshing dish for a light & nutritious meal! Furikake adds colour, texture, flavour, and loads of minerals to the recipe.
to serve 4 as a light meal
110g Asian greens such as Tatsoi or Mizuna leaves
125 g bean sprouts
handful of coriander leaves
handful of mint leaves
1 cucumber – peeled & white flesh only
6-8 red radishes
Fried Asian shallots – purchased from Asian supermarkets
Pacific Harvest Karengo Fronds – garnish
2 fresh limes – zested & juiced
¼ cup sushi vinegar
2 tbsp raw sugar
2 tbsp fish sauce
2 tbsp oil – a lighter oil such as canola is best
Roll the tuna in oil and season with kelp salt and pepper. Heat a fry pan or BBQ until very hot and sear the tuna, cooking for 30 seconds on each of the 4 sides. Remove from the heat and roll in Pacific Harvest Citrus Furikake. Place on a piece of cling film and roll tightly twisting each end until firmly secured. Repeat the same procedure for each of the 4 batons. Place in fridge for as long as possible to firm up.
Assemble the salad by preparing the leaves and herbs and place in bowl. Pick over the bean sprouts and rinse and dry well. Add to the leaves. Rinse radish and using a mandolin slice very thinly. Peel the cucumber and using the vegetable peeler slice strips of cucumber and place in a separate bowl. Use the white cucumber flesh only – discard seeds.
For the dressing put all the ingredients together in a bowl and mix well ensuring that the palm sugar is well incorporated.
Finally to assemble the dish, remove the tuna from the fridge and with a very sharp knife slice thinly and arrange on plates. Dress the cucumber with 1-2 tbsp of the dressing and season with salt then leave to infuse. Dress the remaining herb salad lightly with the lime & raw sugar dressing. Place a serving on each plate and place strips of the cucumber on top then sprinkle with the crispy Asian shallots and garnish with the Pacific Harvest Karengo Fronds.
And finally drizzle a little of the dressing over the tuna slices.