This recipe is from Cape Town-based chef Liam Tomlin’s latest book, Tapas (self-published), R350. The book is full of appetising dishes perfect for alfresco dining.
- 600g tail piece of tuna, with skin and sinew removed
- 10ml peanut oil
- 20ml wasabi paste
- 5g toasted sesame seeds
- 1 sheet of nori
- 100ml Japanese mayonnaise
- wasabi paste to taste
- 2 spring onions, julienned
- 1t poppy seeds
- salt and freshly ground pepper
- fresh lemon juice to taste
- Prepare the tuna several hours before serving by trimming it into a neat 400g cylinder using a long, thin-bladed knife.
- Tightly wrap in several layers of cling-film and refrigerate until ready to use.
- Unwrap the cylinder of tuna. Heat the peanut oil in a non-stick pan over a medium heat until almost smoking.
- Add the tuna and quickly and evenly sear, keeping it rare inside. Remove the tuna from the pan and allow to cool.
- Once cold, brush the tuna with the wasabi paste and roll it in the sesame seeds so that the entire piece is coated.
- Roll the tuna in several layers of cling-film and refrigerate while preparing the remainder of the dish.
- Mix the Japanese mayonnaise and wasabi paste together to taste and refrigerate until ready to serve.
- Bring a large pot of lightly salted water to the boil. Add the soba noodles and cook until al dente (approximately 4-5 minutes).
- Drain the noodles into a colander and rinse under plenty of cold running water. At first, the water will be milky, as the noodles will give off excess surface starch.
- Place the noodles into a bowl of iced water. When cold, remove them by hand, squeezing the noodles gently to shed any excess water.
- Transfer them to a bowl and dress them with the wasabi mayonnaise, and add the spring onions and poppy seeds.
- Season to taste with salt and freshly ground pepper.
- Using a sharp knife, slice the nori into a fine julienne. Unwrap the seared tuna and slice into 4 neat medallions using a sharp knife.
- Brush each slice with the sesame oil and lightly season with salt, freshly ground pepper and a squeeze of lemon.
- Divide the noodles between 4 chilled plates, place a slice of tuna on top of the noodles and garnish with the nori.
This recipe serves 4 people