Recipe Inspiration

Ingredients...

10 x 120g fresh tuna steaks

75ml soy sauce

75ml cooking sake

75ml mirin

25g Essential Cuisine Asian Aromatic Base
 
Wasabi Tartare Sauce

4 hard boiled egg yolks

1 raw egg yolk

5g wasabi (dependant on desired strength)

5ml lemon juice

5ml water

250ml olive oil

25g capers, finely chopped

25g cornichons, finely chopped

10g coriander, chopped

2g dried tarragon

Salt and pepper

Method...

1. Mix the soy sauce, mirin, sake and aromatic base. Pour over the tuna steaks, turning to ensure a good even coating, clingfilm and marinade in the fridge for 1 hour.
   
   
2. In a bowl, crush the hard boiled egg yolks. Whisk in the raw egg yolk until a creamy consistency is achieved. Slowly add the wasabi, lemon juice and water. Add the olive oil a drizzle at a time, whisking constantly. Add the rest of the ingredients.
   
   
3. Remove the tuna from the marinade. Bring the marinade to a simmer and reduce for 2 minutes until slightly thickened.
   
   
4. Seal the tuna in a hot pan, brush with the reduced marinade. Cook for 2 minutes each side, brushing with the marinade as you go.
   
   
5. Serve with the wasabi tartare sauce and a grilled vegetable salad