Seared tuna on nori sauce with green papaya, mango, jicama & fresh coconut salad & wasabi tobikko

Name: Seared tuna on nori sauce with green papaya, mango, jicama & fresh coconut salad & wasabi tobikko
Yield: For 8 although yo’ll have a lot of salad garnish left over
Ingredients: 30 ml (2 Tbsp) sesame oil; 2 limes, quartered; 6 sheets nori; 1 Tbsp wasabi tobikko (optional - or use any other fish roe mixed with a little wasabi paste); 80 ml mirin; 30 ml (2 Tbsp) balsamic vinegar; 60 ml (4 Tbsp) soy sauce; 6 sprigs of coriander; 1 coconut; 80 ml sake; 30 ml (2 Tbsp) extra virgin olive oil; 500 g tuna loin; 1 jicama (yam bean); 1 green mango; 1 green papaya

Preparation info

For
8
although yo’ll have a lot of salad garnish left over

Difficulty
Easy

Appears in

Fusion

By Peter Gordon

Published 2010

About

Tuna is one of the loveliest tasting fish, rich, slightly oily, firm and robust. Its flesh is more meaty than most others, and it must be the most popular of all sushi fish. However, it’s also very susceptible to bad fishing practices. Make sure you only ever buy (from a shop or a restaurant) sustainable tuna. This will mean it has been caught from areas where tuna depletion isn’t a risk, and that it has been caught in ways that are not a threat to other marine life (from dolphins through t

Ingredients

Starter
Fish course
Pescatarian

Ingredients

Method