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4–6
Easy
By Jill Norman
Published 2005
A fine, thick piece of tuna can be roasted in the same manner as a beef fillet, to give a crisp outside, coated with spices, and pink flesh in the centre. In this recipe, I’ve used Japanese seven spice powder — shichimi togarashi — to coat the fish. This blend of white and black sesame seeds, dried tangerine peel, sansho (Japanese pepper), nori (laver), mustard seeds and chillies has a distinct citrus flavour and a pleasantly gritty texture. It is available from Japanese and other oriental