“Oh same ol, same ol’, what’s up with you?”
Yup. A Cars 2 joke.
I love wasabi. Seriously, I use the whole helping of it when I go out for sushi. It’s firey, but at least it keeps your air passages clean. Got a cold? Eat wasabi.
So it’s no shock that when I saw this Gordon Ramsay dish, I jumped on making it. And I failed. Rather thoroughly, actually. And then I failed again. But now that I know how to sear tuna…oh baby. Enjoy!
4 tuna steaks
6-8 tbsp. soy sauce
4-5 tbsp. wasabi paste
6 0z sesame seeds, white and black
salt and pepper
50g bean sprouts
100g white radish
3 scallions, trimmed
2 tbsp. toasted sesame seeds
1 garlic clove, peeled and crushed
1 tsp. grated ginger
1 tbsp. soy sauce
Juice of half a lime
1 tbsp. honey
3 tbsp. sesame oil
Pat the tuna steaks dry. Pour the soy sauce in a wide, shallow dish, then dip the tuna in and coat. Brush with wasabi paste and cover the tuna. Then finally, coat the tuna in a mixture of the white and black sesame seeds and season with a little salt and pepper.
For the salad, wash the watercress and sprouts, then peel the radish and chop the scallions. Toss lightly and dress with the combination of the salad dressing.
Heat a wide pan with a little oil until hot, then sear the tuna for about a minute a side. Let the tuna cool, then slice into thick pieces. Arrange the tuna on top, then spoon over some extra dressing. Garnish with cilantro and some toasted sesame seeds.