Seared Tuna Sashimi

Drogo

Servings

1 - 2

Prep Time

10 minutes

Cook Time

5 minutes

This seared tuna sashimi recipe is an elegant way to serve premium tuna with a Japanese-inspired combination of soy, lime, sesame and fresh wasabi. A tuna loin is quickly seared to create a beautifully seasoned exterior while keeping the centre rare, then coated in sesame seeds and sliced into delicate sashimi-style pieces.

The contrast of textures makes this tuna sashimi particularly impressive: a lightly seared sesame crust surrounds tender, vibrant tuna, while the lime and soy dipping sauce adds freshness, salt and umami. Fresh wasabi provides a clean, aromatic heat, complemented by delicate micro herbs and edible flowers for a refined finish.

Whether you're looking for a sophisticated starter or an impressive dish for entertaining, this seared tuna sashimi is simple to prepare but has plenty of visual impact. Using sashimi-grade yellowfin tuna and searing it briefly allows the quality of the fish to remain the focus, making this a beautifully fresh tuna sashimi recipe for a special occasion.

Seared Tuna Sashimi

Ingredients

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    • 200g Tuna loin

    • 1 tbsp Lee Kum Kee Chicken Marinade

    • 1 lime

    • 2 tsp soy sauce
    • 1 tsp sesame oil
    • Seasonal micro herbs
    • Seasonal edible flowers
    • Sesame seeds
    • Salt
    • Fresh wasabi
    • Sunflower oil

    Directions

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      1. Step 1, Lightly season the tuna on both sides before adding to a hot pan with a dash of sunflower/neutral oil. Sear the tuna for a few mins, using tongs to make sure each side is sealed and set aside while you prepare the sauce.
      2. Step 2, For the sauce combine: Lee Kum chicken marinade, lime zest, soy sauce, sesame oil, juice of half a lime. Adjust to taste.
      3. Step 3, Dip the tuna into the sauce and then coat in sesame seeds, making sure that the whole piece is covered.
      4. Step 4, Slice the tuna up, you should be able to get about 5-6 pieces. Fan out the sashimi on a plate and garnish with micro herbs and edible flowers. Serve with the leftover dipping sauce and fresh wasabi for a clean kick of heat.

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