Name: Korean-style tuna tartare
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 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 sesame oil (1/3 cup); 1½ tbsp Japanese soy sauce (shoyu); 1 tbsp Chinese sesame paste (see note); 3½ tsp rice wine vinegar; 3½ tsp caster sugar

“This was inspired many moons ago by a wonderful Korean raw beef dish. It’s got great textures – the softness of the tuna and crunch from the cabbage, green onion and pine nuts.” – Neil Perry

Ingredients

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 sesame oil (1/3 cup)

1½ tbsp Japanese soy sauce (shoyu)

1 tbsp Chinese sesame paste (see note)

3½ tsp rice wine vinegar

3½ tsp caster sugar

Method

Main

1.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.

2.Combine tuna, cabbage, carrot, green onion, coriander, pine nuts and half the sesame seeds, add dressing and mix well.

3.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.