Herb Encrusted Carpaccio of Tuna |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 60 |
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I cook a lot for friends, and this is a dish I like to put together for my Asian Friends. Ingredients:
2 tablespoons whole coriander seeds, smashed |
1/4 cup fresh rosemary, finely chopped |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 teaspoon dried oregano |
6 (8 ounce) tuna fillets |
1/2 cup gingerroot, peeled and finely sliced |
3 green chilies, seeded and finely sliced |
8 radishes, finely sliced |
1/2 cup coriander, leaves picked, stalks finely sliced |
5 tablespoons sesame oil |
3 tablespoons soy sauce, to taste |
2 limes, juice of |
Directions:
1. Pound the coriander seeds in a pestle and mortar, then mix in the chopped rosemary, salt, pepper and oregano.
2. Sprinkle the mixture on a board or work surface.
3. Roll and press the tuna fillets over this, making sure the meat is completely covered with the coating.
4. In a very hot, ridged pan, sear off the meat for around 3-5 minutes until lite brown and ever so slightly crisp on all sides.
5. Remove fillets from the pan.
6. Allow them to rest for 5 minutes before slicing as thinly as possible.
7. lay the sliced tuna on a large plate.
8. Gather the ginger slices and slice finely across into little delicate matchsticks.
9. Scatter these over the tuna with the chilies, radishes and coriander.
10. Drizzle a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice over the fillets.
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