| Prep |
Cooking |
Serves |
 |
 |
 |
| 20 mins |
2 mins |
2 Adults |
Serve as a light lunch or a rich starter with a little helping hand from our rapeseed smoked oil.
Recipe by The Devilled Egg | The Online Cookery School.
Ingredients
- 1 tuna loin, sashimi grade (around 350g)
- 1 tablespoon of Fussels Smoked Rapeseed Oil
- 2 tablespoons of Togarashi
- Micro herbs, dill or chervil to serve
The Sauce:
- 1 teaspoon of finely grated ginger
- 1 tablespoon of white soy sauce (or a light soy sauce)
- 1 tablespoon of rice vinegar
- 1 finely sliced spring onion
- 1 tablespoon of sesame oil
Method
Ideally, remove the tuna from the fridge 20 minutes before cooking it.
Preheat the Smoked Rapeseed Oil in a pan.
Rub the tuna with the Togarashi spice mix and fry on each side for 30 seconds.
Leave to rest on a board for a couple of minutes and then slice thinly.
For the sauce - simply combine all the ingredients and pour over the sliced tuna.
If you have 5-10 minutes, leave the fish to marinate before decorating with herbs and serving!
