Seared Sesame Tuna with Kimchi Miso Sauce

Ingredients

• TUNA -
• 4 Sushi grade tuna steaks
• 1 Tbls salt reduced soy sauce
• 2 Tbls Peanut oil (or other neutral oil)
• 4 Tbls sesame seeds (black or white or a mixture of both)
• KIMCHI MISO SAUCE -
• 1 Tbls grated ginger
• 1 clove garlic peeled and roughly chopped
• 3 Scallions roughly chopped (white and pale green parts only )
• 1 Tbls toasted sesame oil
• 2 Tbls rice wine vinegar
• 2 tsp salt reduced soy sauce
• 2 Tbls white miso paste
• 1/2 cup kimchi roughly chopped
• 1 tsp honey
• 1/4 cup neutral oil
• 1 Red chilli roughly chopped
• VEGETABLES -
• 3 Scallions, dark green parts only
• 150g Sugar snap peas, trimmed
• Splash of rice wine vinegar
• Pinch of sea salt
• GARNISH-
• Red chillies finely sliced

Method

1. KIMCHI MISO SAUCE-
2. Put all the sauce ingredients into a blender and blend until smooth. If the mixture is too thick add a little water a tablespoon at a time until you get your desired thickness. Place in bowl or container and set aside.
3. TUNA-
4. Pat dry the tuna steaks, drizzle each one with the soy sauce and rub over the entire surface lightly coating both sides.
5. Sprinkle each steak evenly with a tablespoon of the sesame seeds and press into the meat.
6. Heat a wok or cast iron skillet to high heat. (you want the pan as hot as you can get). Add the oil, add the tuna steaks to the pan and using an egg flip/spatula press down on the steaks for 45 - 60 seconds. We are looking for a golden crust without cooking the tuna through. Flip the steaks over and sear the tuna steaks for another minute using the egg flip to press them into the hot pan. Once you have that golden crust remove the steaks and set aside to rest.
7. VEGETABLES-
8. Slice the scallions on an angle about the same length as the peas.
9. Wipe out the Wok or skillet with a ball of paper towel. (careful it will be very hot)
10. Throw the peas and scallions into the pan with the splash of vinegar and the pinch of salt and toss until slightly charred.
11. PLATING-
12. Thinly slice the tuna.
13. Plate the vegetables onto the plate. Place the sliced tuna steaks on top. Drizzle over the kimchi miso sauce and top with the chilli slices.
14. Serve with extra sauce on the side.

Product used in recipe

• LEE KUM KEE - LKK SOY SAUCE SALT REDUCED 150ML