Serves: 2
Prep time: 5 minutes
Cooking time: 10 minutes
Ingredients:
- 1 Tuna steak about 1 cm thick
- Toasted sesame oil
- Mixed leaf salad
- Dill
- 80ml Dark soy sauce apprx.
- Brown sugar to taste
- Wasabi
- Avocado (if you can find a ripe one)
1. Place the tuna on a plate and pour some toasted sesame oil over. Season with salt and pepper and set aside until needed.
2. Put the soy sauce in a pot over a medium to high heat and add the sugar. I add it a teaspoon at a time and what it does is remove the saltiness of the soy and your left with really good depth of flavour. The dark soy isn’t as salty as the lighter ones so that’s why I chose it. Bring to a boil and reduce to a low heat and stir until all the sugar grains have dissolved and the soy reduces and begins to thicken. Ensure you taste though out cooking this so you get the balance right. Set aside and let cool.
3. Put a pan on a high heat for the tuna. Add a small bit of oil and once it just begins to smoke add the tuna. You don’t want to cook it for too long so it only gets 45 seconds to a minute on each side. Once both sides have been seared remove from the pan and place on a resting board or plate.
4. Get your plate set up which ever way you like by just adding some of the mixed leaf salad, wasabi and avocado if you have it.
5. Slice your tuna into thin strips and place on the plate.
6. Get your soy reduction and drizzle over the plate and add a bit to the salad.
7. Add your dil to the top and your ready to go.
Enjoy.
