Southern Bluefin Mori Tuna - seared, herb encrusted
- 1kg Mori Tuna vacuum packed back loin skinned
- 2 small red chillies
- 2 small stems lemon grass
- 1 bunch coriander
- 1 bunch chives
- 1 bunch mint
- ½ bunch parsley
- ½ bunch spring onions
- ½ bunch dill
- 50ml canola oil
Method
Chop all herbs & chilli so they are all roughly the same size & mix together.
Pull out a length of glad wrap big enough to cover the whole tuna loin.
Sprinkle some of the herb mix on the glad wrap, then place the tuna loin on top of the herbs. Sprinkle the rest of the herb mix over the top of the tuna & then firmly wrap with glad wrap. Leave for approx. 2 hours in the fridge or overnight.
When ready place half of the canola oil into a medium size pan & heat, unwrap the tuna & slice into 2cm steaks. Place into the pan & cook for 2 min then turn & cook other side for 1.5 min (this should be medium/rare).
Remove from the pan & place on top of heated udon noodles mixed with wakame & top with wasabi hollandaise.
By Chef Jeremy Hartwich
Sashimi Tip
Slice the raw tuna into preferred size pieces for a melt-in-the-mouth experience. You can also dip the tuna slices in wasabi floating in soy sauce to excite the taste buds.
