Recipes

Sesame encrusted tuna with pan fried potato, ginger garlic aioli, asparagus & jamón crumbs

Preparation time:: 1 hour

Cooking time:: 30 mins

Serves:: 4

Ingredients

600g royal blue potatoes, cut into 1cm slices
4 tbs olive oil
2 bunches asparagus, trimmed
4 x 150g tuna steaks
1 tbs wasabi paste
35g (1/4 cup) black sesame seeds

35g (1/4 cup) white sesame seeds

Ginger and garlic aioli
1 egg yolk
1 tsp freshly squeezed lemon juice
1 tsp white wine vinegar
1/4 tsp Dijon mustard
2 tsp finely grated ginger
1 garlic clove, crushed

125ml (1/2 cup) olive oil

Jamón crumbs
2 tsp duck fat
1 slice jamón ibérico, finely chopped
1 slice pancetta, finely chopped
20g brioche crumbs
1 tsp thyme leaves

Method

1. To make aioli, place egg yolk, lemon juice, vinegar, mustard, ginger and garlic in a medium bowl and whisk to combine. Then, while whisking continuously, add oil in a thin stream until mixture is thick.

2. To make crumbs, melt fat in a frying pan over medium heat. Add jamón and pancetta and cook, stirring, for 2-3 minutes or until crisp and just turning golden. Add brioche and thyme and cook for 2-3 minutes or until brioche is crisp. Drain on paper towels. Cool.

3. Place potatoes in a large saucepan of cold salted water. Bring to the boil and cook gently for 15-20 minutes or until almost tender. Drain.

4. Heat half of the olive oil in a non-stick frying pan over medium heat. Add potato slices and cook for 3 minutes on each side or until golden and crisp, adding a little extra oil if necessary.

5. Cook asparagus in a large saucepan of salted boiling water until tender. Drain.

6. Pat tuna dry with paper towels, then smear each side with a thin layer of wasabi. Press one side of steak in black sesame seeds and the other in white sesame seeds.

7. Heat oil in a large frying pan over medium-high heat. Add tuna steaks and cook for 3 minutes on each side or until lightly browned.

8. Serve tuna with potatoes, asparagus and crumbs and aioli on the side.