250g tuna steak
salt, to season
sesame oil, for frying, plus a little extra to serve
1 tablespoon wasabi powder
1–2 teaspoons soy sauce
4 nori sheets
sesame oil, to coat
1 lime, peeled and roughly chopped
- chilli flakes
1.Trim the tuna steak into cubes about 5 cm/2 in. wide and season with a small pinch of salt.
2.Set a non-stick frying pan over a medium heat and pour in a little oil.
3.When the oil starts to smoke, place the tuna carefully in the pan. Cook for 30–45 seconds on each side to lightly caramelize but not cook all the way through – the tuna should be rare and cooked no more than 1 cm/3⁄8 in. into the meat.
4.Remove from the heat, set aside to cool, then chill in the fridge.
5.Meanwhile, make a paste, the consistency of double cream with the wasabi powder and soy sauce.
6.Once the seared tuna has chilled, roll it in the paste. Cover the tuna in the nori (you might find it easier to crush the nori sheets to a powder and roll the wasabi-coated tuna in it).
7.Toss the beansprouts in a little sesame oil and arrange on serving plates with a little of the chopped lime.
8.Slice the tuna thinly and set on top of the beansprout salad.
9.Sprinkle with chilli flakes and serve.
See More Recipes from Fish by Mat Follas.