Sesame-crusted tuna with wasabi mayo

Sesame-crusted tuna with wasabi mayo

From
Posh Kebabs
Serves
2
Cooking time
15 mins

Light and fresh, this is one of those recipes that you will revisit time and again. Perfect for lunch or a speedy supper.

Ingredients

Quantity Ingredient
4 tablespoons dark soy sauce
4 tablespoons mirin
1/2 teaspoon soft brown sugar
250g tuna steak, cut into 2cm cubes
3 tablespoons sesame seeds
3 tablespoons mayonnaise
1 teaspoon wasabi
200g buckwheat noodles
100g frozen edamame beans
1 teaspoon sesame oil
pickled ginger, to serve

Method

  1. In a medium bowl, mix 2 tablespoons each of soy sauce and mirin with the sugar. Add the tuna and carefully toss to coat in the sauce, then cover and chill for 1 hour.
  2. Sprinkle the sesame seeds onto a plate. Lift the tuna out of the marinade and shake off any excess juices. Drain on kitchen paper, then thread onto 4 small wooden skewers. Roll the skewers in the sesame seeds, pressing them on if necessary. Set aside.
  3. Mix the mayonnaise and wasabi together in a small bowl, then set aside. Cook the noodles in a pan of boiling salted water according to packet instructions. Add the edamame beans 3 minutes before the end of cooking. Drain well, run the noodles and beans under cold water to cool, drain again, then place in a bowl and pour over the sesame oil, remaining soy sauce and mirin.
  4. Heat a large non-stick frying pan to high and cook the tuna skewers for 30 seconds on each side. The tuna will be rare, so increase the cooking time if you prefer it well cooked. Divide the noodles between bowls, serve with the skewers, pickled ginger, and wasabi mayo for dipping.
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