Seared tuna with coriander and peanut salad and soy, lime and ginger dressing
This seared tuna dish from Michael Bremner is topped with a fresh and crunchy garnish of carrots and salted peanuts, with plenty of creamy avocado too. The dressing is a combination of Amoy's light soy sauce, fragrant ginger, sesame oil and lime.
Ingredients
Metric
Imperial
- 400g of fresh tuna, sashimi grade
- 20g of sea salt
- 500ml of water
- 1 tsp sesame oil
Dressing
- 40ml of light soy sauce
- 40ml of sesame oil
- 40ml of light olive oil
- 1/2 tsp fresh ginger, grated
- lime juice, from 1 lime
- 1 tsp fish sauce, optional
- 1 tsp honey
Garnish
- 2 carrots, peeled and cut into matchstick-size pieces
- 1 avocado, ripe, peeled and sliced
- 2 spring onions, cut at an angle and washed in cold water
- 1 bunch of fresh coriander, chopped
- 160g of peanuts, roasted and salted
- red chillies, thinly sliced on a bias, for garnish
Method
Mix the salt and water together until the salt is dissolved – this is a 4% brine
- 20g of sea salt
- 500ml of water
Add the tuna, making sure it is covered in the brine. Leave for 45 min, then remove the tuna and dry on a paper towels
- 400g of fresh tuna, sashimi grade
Mix together all the ingredients for the dressing, then store in the fridge until needed
- 40ml of light soy sauce
- 40ml of sesame oil
- 40ml of light olive oil
- 1/2 tsp fresh ginger, grated
- lime juice, from 1 lime
- 1 tsp fish sauce, optional
- 1 tsp honey
Rub the tuna with the sesame oil
- 1 tsp sesame oil
Sear the tuna on all sides until brown in a hot pan, about 30 seconds per side. Allow to rest
Add the carrots to a bowl and dress with a few tablespoons of dressing
- 2 carrots, peeled and cut into matchstick-size pieces
Slice the tuna evenly and to divide between four plates. Scatter around the sliced avocado, then the dressed carrot, spring onion and coriander. Using a teaspoon, dress each piece of tuna with the dressing and finish with some salted peanuts
- 1 avocado, ripe, peeled and sliced
- 2 spring onions, cut at an angle and washed in cold water
- 1 bunch of fresh coriander, chopped
- 160g of peanuts, roasted and salted
- red chillies, thinly sliced on a bias, for garnish
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