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Pepper-seared Tuna with Wasabi Dipping Sauce
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Serves : 4
Preparation time : 5 minutes + 30 minutes marinating
Cooking time : 8 minutes
Ingredients :
450g fresh, sashimi-quality tuna fillets
4 teaspoons sake
4 teaspoons mirin
1 teaspoon Japanese sansho pepper or cracked black pepper
1 tablespoon oil
shredded daikon, to serve
Wasabi Dipping Sauce :
60ml high-quality mayonnaise
2-3 teaspoons wasabi paste, or to taste
2 teaspoons mirin
2 teaspoons sake
Method :
Cut tuna into fillets that are approximately 3 cm thick and 5 cm wide. Marinate fillets in sake and mirin for 30 minutes or overnight.
To make Wasabi Dipping Sauce, combine mayonnaise, wasabi, mirin and sake in a bowl. Set aside.
Drain marinated tuna. Combine pepper and oil in a small baking tray and roll drained tuna in mixture until evenly coated.
Heat a medium frying pan over high heat, add tuna and cook for 1-2 minutes each side or until all surfaces are sealed and tuna is lightly browned. Remove from pan, set aside and when cool, slice at an angle into 1 cm thick slices and arrange overlapping on a serving plate on a bed of daikon. Serve with Wasabi Dipping Sauce.
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