Sesame-Crusted Tuna Carpaccio with Cucumber-Radish Salad
1 lb Ahi Tuna loin (one piece if possible)
3/4 oz white sesame seeds
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 tablespoon sunflower oil
1 tablesponn sesame oil
For the salad:
6 spring onions
2 cups shredded daikon or other radish
1 cup shredded cucumber
For the dressing:
1 tbsp sesame oil
3 tbsp brown rice vinegar
3 tbsp tamari soy sauce
1 tsp (or more) wasabi paste
Combine the seeds, salt and pepper in a bowl and firmly roll the tuna loin in it. Heat the oil in a pan and fry the fish on all sides, just enough to cook no more than 1/8" all around. Set aside and leave to rest until cooled.
In the meantime, slice/shred all the ingredients for the salad very finely and prepare the dressing by combining all the ingredients in a bowl. Add to the salad mixture.
When the fish has cooled, transfer to a cutting board and cut into 1/8" slices. You will need a very sharp knife. Spread the slices on the individual serving plates, place a pile of the salad in the middle and spoon the remaining dressing over the fish. Sprinkle some of the remaining seeds over for decoration.
Serves 6 as an appetizer