Korean-style tuna tartare

AT A GLANCE

  • Serves 6 people

  • 360 gm piece of yellowfin tuna fillet, cut into 5mm x 2cm fingers
  • 160 gm Chinese cabbage, finely shredded
  • 1 small carrot, cut into julienne
  • 2 green onions, cut into julienne
  • 1 cup (firmly packed) coriander sprigs
  • 20 gm pine nuts, toasted
  • 1 tbsp toasted sesame seeds
  • 6 egg yolks from 55gm eggs
  •  
  • Sesame dressing
  • 2 cloves of garlic, finely grated
  • 3 cm piece of ginger, finely grated
  • 80 ml (1/3 cup) sesame oil
  • 1½ tbsp Japanese soy sauce (shoyu)
  • 1 tbsp Chinese sesame paste (see note)
  • 3½ tsp rice wine vinegar
  • 3½ tsp caster sugar
01   For sesame dressing, process ingredients in a blender until smooth. Season to taste with sea salt and freshly ground white pepper. Makes about 2/3 cup.
02   Combine tuna, cabbage, carrot, green onion, coriander, pine nuts and half the sesame seeds, add dressing and mix well.
03   Divide mixture into 6, and using a 6cm-diameter ring as a mould, shape each into a cylinder. Indent centre and place a yolk in each indent. Scatter with remaining sesame seeds, finish with a grind of pepper and serve.

Note Rockpool uses Pun Chun Sesame Paste, available from Asian grocers.

Recipe:

NEIL PERRY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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