Seared tuna with marinated mooli & pickled ginger
When Gordon Ramsay says this Asian-style tuna dish is light, elegant and rather good for you, we're not going to argue
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes plus marinating
- Peel the mooli and cut it into thin strips (use a potato peeler), you need 3 strips per plate and each should be about 11/2cm wide and as long as the centre part of the plate. Lay the mooli strips in a dish. Whisk the marinade ingredients together and pour them over the mooli. Leave for 12 hours or more to soften. This will keep, covered, for up to a week in the fridge.
- Mix everything together to make the marinade and pour it into a dish that will fit your piece of tuna.
- If you want perfect rounds of tuna then trim the edges, if not, leave it - the cooking and wrapping will help shape it anyway. Heat a frying pan and add some good, rich olive oil. Season the tuna with freshly ground black pepper then roll it slowly across the hot pan, leaving it for about 30 seconds on each side to give it a nice colour. Now put the tuna straight into the marinade while it is still warm, so the marinade will be absorbed before the fibres set as they cool. Roll the tuna to coat it and then spread it with a thin layer of mustard. You can do this while it is in the marinade by spreading a little mustard on and rolling the fish and then spreading more on. Once the tuna is cool, spread the sesame seeds out on a plate, lift the tuna out of the marinade and roll it in the seeds. Now wrap it in clingfilm and tie each end. Chill until you need it - you can do this part up to 2 days in advance.
- It is much easier to cut the tuna through the clingfilm as it helps it stay in shape. Make sure you have a really sharp knife and cut the tuna into 20 rounds, peel off the clingfilm and glaze each piece with some marinade. On each plate (you need 4) overlap 3 mooli strips side by side, dot with some small pieces of pickled ginger. Arrange 5 pieces of tuna on top and sprinkle over some greenery. Trickle over some of the vinaigrette. You can plate up the mooli and tuna beforehand and keep it chilled, just add the greenery and dressing before you serve.
Buying tuna
'The secret to this dish is investing in the tuna - buy a really decent, sustainably caught, very fresh piece.'
760 kcalories, protein 33.1g, carbohydrate 5.5g, fat 67.5 g, saturated fat 12.6g, fibre 1.2g, salt 4.41 g
Recipe from olive magazine, February 2006.
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http://www.bbcgoodfood.com/recipes/10361/
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Ingredients
- olive oil
- 500g tuna loin, a long piece about 4cm thick
- 1 tbsp wholegrain mustard
- 2 tbsp black or toasted white sesame seeds
- 8 pieces pickled ginger , torn into smaller pieces
- 2 handfuls pea shoots or rocket
- a handful shiso cress or mustard and cress
- vinaigrette to serve
MOOLI STRIPS AND MARINADE
- 1 mooli (aka daikon or Japanese radish)
- 25ml sesame oil
- 125ml groundnut oil
- 60ml soy sauce
- 25ml balsamic vinegar
TUNA MARINADE
- 60ml soy sauce
- 25ml balsamic vinegar
- 125ml groundnut oil
- 25ml sesame oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes plus marinating
Ingredients
- olive oil
- 500g tuna loin, a long piece about 4cm thick
- 1 tbsp wholegrain mustard
- 2 tbsp black or toasted white sesame seeds
- 8 pieces pickled ginger , torn into smaller pieces
- 2 handfuls pea shoots or rocket
- a handful shiso cress or mustard and cress
- vinaigrette to serve
MOOLI STRIPS AND MARINADE
- 1 mooli (aka daikon or Japanese radish)
- 25ml sesame oil
- 125ml groundnut oil
- 60ml soy sauce
- 25ml balsamic vinegar
TUNA MARINADE
- 60ml soy sauce
- 25ml balsamic vinegar
- 125ml groundnut oil
- 25ml sesame oil
760 kcalories, protein 33.1g, carbohydrate 5.5g, fat 67.5 g, saturated fat 12.6g, fibre 1.2g, salt 4.41 g
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