Pepper Seared Tuna
- 1 tablespoon sesame oil
- 1 teaspoon english mustard
- 4 tablespoons black peppercorns (crushed roughly)
- 500 grams sashimi-quality tuna fillet (cut in long even thickness)
- cucumber (cut into slender batons)
- 4 spring onions (cut into strips)
- In a small bowl mix the oil and mustard, and use a pastry brush to paint it on the tuna. Roll the tuna in the crushed peppercorns so that the long sides of the log are covered, but the ends are not.
- Heat a dry frying pan until it’s very hot and cook the tuna on all the long sides, searing the fish to about 3mm / one-eighth of an inch in a circle around the edge. You’ll be able to see how much of it’s cooked, because the ruby flesh will turn brown and the depth of the ring, if you see what I mean, will be evident from the uncoated round ends. Take out of the pan immediately and cool on a plate.
- With a sharp knife cut into the finest slices you can and serve with the cucumber and spring onions and soy, dipping sauce, wasabi, as you please.
Additional information – for gluten free use tamari instead of soy sauce and gluten free Dijon mustard instead of English mustard. Most wasabi is gluten free but please check packaging.