Nori-crusted tuna with lemon soy

Name: Nori-crusted tuna with lemon soy
Cook time: 30 min
Cuisine: Japanese
Ingredients: 2 200g sashimi tuna in log form, trimmed of blood lines; 1 tsp black pepper, coarsely ground; 1 tsp togarashi; Sesame oil, for brushing; 2 nori sheets; 2 tsp wasabi paste; 2 tbsp egg mayonnaise or aioli; 3 tbsp soy sauce; 1 tbsp lemon juice

Jill Dupleix

October 19, 2011

Nori-crusted tuna with lemon soyJennifer Soo

Time:< 30 mins

Serve as a small course, with chopsticks. Togarashi is a popular Japanese "sprinkle" of dried chilli, sansho pepper, sesame seeds and seaweed, available from Japanese supermarkets.

Ingredients

2 200g sashimi tuna in log form, trimmed of blood lines
1 tsp black pepper, coarsely ground
1 tsp togarashi
Sesame oil, for brushing
2 nori sheets
2 tsp wasabi paste
2 tbsp egg mayonnaise or aioli
3 tbsp soy sauce
1 tbsp lemon juice

Method

The tuna logs should be triangular or oblong in shape, no wider than 5 or 6cm. Combine the black pepper and togarashi. Brush the sides of each log with sesame oil and lightly coat in the pepper and togarashi mix.
Place each log on a sheet of nori, trim and wrap tightly, sealing the edge with a dab of sesame oil.
Heat a dry, non-stick frypan and fry each side of tuna for 1 minute. Leave to cool, then slice thinly. Mix the wasabi and mayonnaise or the lemon juice and soy, and serve with either, or both.