Wasabi tuna with cucumber salad

INGREDIENTS

1 tablespoon dried wakame, (see note)

1 lebanese cucumber, seeds removed and thinly sliced

2 tablespoons pickled ginger, thinly sliced

1 tablespoon black sesame seeds

1 450-500 g piece yellowfin tuna

3 tablespoons vegetable oil

soy sauce, for drizzling

SPICE MIX

1 tablespoon cumin seeds

2 tablespoons coriander seeds

1 tablespoon almonds

2 tablespoons wasabi powder

METHOD

To make the spice mix, heat a frying pan over medium–high heat. Add the cumin and coriander seeds and toast until fragrant and the seeds start to pop. Leave to cool. Place the almonds in a spice grinder and grind to form fine crumbs. Transfer to a bowl. Place the cumin and coriander seeds in the spice grinder and coarsely grind. Add to the ground almond with the wasabi powder and mix well. Place on a plate and set aside.

Soak the wakame in a bowl of water for 5 minutes or until softened. Drain well. Roughly chop and combine with the cucumber, pickled ginger and sesame seeds.

Cut the tuna into 10 cm long pieces and coat well in the spice mix.

Heat the oil in a heavy-based frying pan over high heat, add the tuna and cook for 1 minute on each side or until seared and still pink in the middle; be careful not to overcook. Transfer to a chopping board and, using a sharp knife, cut each piece into 5 x 2 cm thick pieces.

To serve, place a piece of tuna in a small bowl, top with 1 heaped teaspoon of cucumber salad and drizzle with a little soy sauce.

NOTE:

Dried wakame, a type of seaweed, is available from Asian grocers.

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