Servings: 1
Ingredients:
50 grams of tuna loin
1/2 teaspoon of lemon juice
1 teaspoon of sesame oil
1/8 teaspoon of ground peppercorn
1 teaspoon of sesame seeds
1 teaspoon poppy seeds
Procedure:
1. Season tuna with salt.
2. Combine the sesame seeds, poppy seeds and pepper in a shallow bowl.
3. Roll the tuna in the seed mixture.
4. Heat the pan over high heat until almost smoking.
5. Carefully sear each side of tuna in sesame oil.
6. Cook the meat about 1/4 inch, leaving the middle rare and pink.
7. Transfer tuna to a plate and chill in the refrigerator.
TAMARI DIPPING SAUCE
Ingredients:
1 tablespoon of mirin or sake
2 tablespoons of tamari soy sauce
2 tablespoons of rice vinegar
Procedure:
Combine mirin, tamari and rice vinegar in a small bowl and set aside.
WASABI CREAM
Ingredients:
3 tablespoons of wasabi powder
2 tablespoons of water
1/4 cup of sour cream
2 tablespoons of whipping cream
Procedure:
1. Stir together the wasabi and water in a small bowl until smooth.
2. Whisk in the sour cream and 2 tbsp cream. You should be able to drizzle it.
3. Cover and refrigerate until ready to assemble the dish.
To serve:
Place 4 crackers on each plate. With a sharp, thin knife, slice the tuna crosswise. Place a slice on each cracker. Drizzle the dipping sauce on the tuna, then the wasabi cream. Arrange cilantro, chile strips and scallion across the tuna and crackers and serve with lemon wedges.