Sesame and Wasabi Crusted Tuna Cubes
Preparation time: 10 minutes
Total cooking time: 5 minutes
Makes about 40
Ginger and soy dipping sauce
2 cm x 2 cm ( ¾ inch x ¾ inch) piece fresh ginger, cut into julienne strips
2 tablespoons Japanese soy sauce
2 tablespoons mirin
1teaspoon wasabi paste
¼ teaspoon sesame oil
600 g (1¼ lb) fresh tuna steaks
1 teaspoon wasabi powder
1/3 cup (50 g/1¾ oz) black sesame seeds
¼ cup (60 ml/2 fl oz) oil
1. To make the dipping sauce, place the ginger, Japanese soy sauce, mirin, wasabi paste and
sesame oil in a small bowl and mix together well. Set aside until needed.
2. Cut the tuna into 2 cm (¾ inch) cubes using a very sharp knife. Put the tuna cubes in a large bowl.
Add the combined wasabi powder and black sesame seeds to the bowl and toss well until the tuna
cubes are evenly coated in powder and seeds.
3. Heat a wok over high heat, add half the oil and swirl to coat. Add half the tuna and cook, tossing
gently, for 1-2 minutes, or until lightly golden on the outside but still pink in the middle. Drain on
crumpled paper towels and repeat with the remaining oil and tuna. Arrange the tuna cubes on a
platter with the dipping sauce in the center and serve with toothpicks so that your guests can pick
up the cubes.
The dipping sauce will keep in the refrigerator for up to one week, but tuna is best if cooked no more than three hours in advance.
The tuna cubes are also very nice served with a chili and lime dipping sauce instead of the ginger and soy one in the recipe. To make the dipping sauce, dissolve two tablespoons grated palm sugar or soft brown sugar in a small bowl with two tablespoons lime juice. Add 1 tablespoon fish sauce and one seeded and finely chopped fresh red bird’s eye chili. Mix together well. This sauce will keep in the refrigerator for 2-3 days.