RECIPES

citrus furikake crusted tuna pic

Recipe & picture by Christine Healy, winner of Pacific Harvest's 2010 Cooking Competition

A delicate & refreshing dish for a light & nutritious meal! Furikake adds colour, texture,  flavour. and loads of minerals to the recipe.

INGREDIENTS:

to serve 4 as an appetizer or light meal

Salad
110g Asian greens such as Tatsoi or Mizuna leaves
125 g bean sprouts
handful of coriander leaves
handful of mint leaves
1 cucumber – peeled & white flesh only
6-8 red radishes
Fried Asian shallots – purchased from Asian supermarkets
Pacific Harvest Karengo Fronds - garnish

Tuna
750g sashimi grade yellow fin tuna – cut into 3-4 rectangular batons
4 tbsp Pacific Harvest Citrus Furikake Seaweed Seasoning
oil
salt & pepper

DressingCitrus Furikake Crusted Tuna
2 fresh limes – zested & juiced
¼ cup sushi vinegar
2 tbsp palm sugar
2 tbsp fish sauce
2 tbsp oil – a lighter oil such as canola is best

METHOD:

Roll the tuna in oil and season with salt in pepper.  Heat a fry pan or bar-b-que  until very hot and sear the tuna, cooking for 30 seconds on each of the 4 sides.  Remove from the heat and roll in Pacific Harvest  Citrus Furikake Seaweed Seasoning. Place on a piece of cling film and roll tightly twisting each end until firmly secured.  Repeat the same procedure for each of the 4 batons.  Place in fridge for as long as possible to firm up.

Assemble the salad by preparing the leaves and herbs and place in bowl. Pick over the bean sprouts and rinse and dry well.  Add to the leaves.  Rinse radish and using a mandolin slice very thinly.  Peel the cucumber and using the vegetable peeler slice strips of cucumber and place in a separate bowl.  Use the white cucumber flesh only – discard seeds.

For the dressing put all the ingredients together in a bowl and mix well ensuring that the palm sugar is well incorporated.

Finally to assemble the dish, remove the tuna from the refrigerator and with a very sharp knife slice thinly and arrange on plates.  Dress the cucumber with 1-2 tbsp of the dressing and season with salt then leave to infuse.  Dress the remaining herb salad lightly with the Lime & Palm Sugar dressing.  Place a serving on each plate and place strips of the cucumber on top then sprinkle with the crispy asian shallots and garnish with the Pacific Harvest Karengo Fronds.

And finally drizzle a little of the dressing over the tuna slices.