4. Rockpool’s Korean-Style Tuna Tartar
This dish was inspired by a Korean beef tartar Perry discovered during his travels. Though not strictly a tartar, the tuna is seared quickly on all sides, and sliced ready to be assembled and dressed just before serving.
Ingredients
- 200g piece sashimi grade tuna
- Shichimi togarashi Japanese seven spice mix* (from Asian grocery stores)
- ½ tsp sea salt 1 tbsp olive oil
- 1 tbsp deep-fried eschalots* for garnish
Korean slaw
- 1 Nashi pear, cored and cut finely into matchsticks
- ¼ cup shredded wombok (Chinese cabbage)
- 1 carrot, peeled and cut into matchsticks
- 1 long green shallot, far green tips removed, sliced on a sharp angle
Sesame dressing
- 1 tbsp Chinese sesame seed paste*
- 1 small knob ginger, peeled and finely grated
- 1 clove garlic, crushed
- 1½ tbsp caster sugar
- 2 tbsp soy sauce
- 1½ tbsp rice wine vinegar*
- 100ml sesame oil 1 tsp sesame seeds
- Small handful coriander leaves, roughly chopped
*Ingredients available from Asian grocery stores.
Method
- For the tuna tartare: Mix the sea salt and Japanese seven spice mix together, and lightly dust entire piece of tuna with this mixture. Add olive oil to a fry pan over high heat. When hot, add the tuna and very quickly sear on all sides, approx. 2 seconds, taking care not to overcook. Once cooled, carefully slice into 1cm cubes.
- For the sesame dressing: In a food processor combine the sesame paste, garlic, ginger, sugar, soy sauce and rice wine vinegar. Once combined, slowly blend in the sesame oil. Transfer to a bowl and stir through the coriander and sesame seeds.
- For the Korean slaw: Combine all ingredients together and dress with half of the sesame dressing. To serve: Dress the tuna tartare with remaining half of the sesame dressing. Divide Korean slaw among four serving dishes and top with tuna tartare. Garnish with crispy eschalots.
