We get a lot of pelicans where we live. I always look forward to counting them as we are crossing the Narrabeen bridge where they sit on the lamp posts. Sometimes I wonder if I was a pelican in my past life. I’ve surely eaten enough fish to at least be taken under their wing. When my grandma used to fry them, fish not pelicans, I would wait patiently with my plate of rice with sweet soy sauce drizzled all over it. I don’t need anything else. Just my fried fish and rice, and I’ll be contented. Two of my favourites are Tuna and Mackerel. I grew up eating these. Growing up in a super packed household with all my Uncles and Aunties, we had to share everything and there was no such thing as going back for seconds. So that was how I began to appreciate everything I had.
As I got older, I grew more adventurous with my food. When I discovered sashimi, my taste for fish deepened. I’d never experienced the sweetness of fish till then. These days, not only do I like my steak medium rare but my salmon too. However, I’ve never dared to try my hands at pan-seared tuna. So finally I had my first go and it’s to die for. It quite literally, melts in your mouth. And those sesame seeds add a subtle texture and nutty flavour which is perfect. We made wasabi mayonnaise to go along with it and all the different flavours just explode in your mouth. It is the easiest and fastest dish to prepare, it visually takes your breath away on the dining table and tastes absolutely divine.
This is a free and easy recipe, so I leave the quantity up to you.
What you need:
Black and white sesame seeds
Salt and pepper
Squeeze of lemon
Mix the sesame seeds onto a plate.
Season the tuna on both side with salt and pepper.
Roll it in the sesame seeds, making sure it is fully coated.
Heat up just enough olive oil for your tuna and sear the tuna about 1-2 mins on each side, depending on the thickness of your fish.
Remove from heat and set aside.
Mix enough wasabi with mayonnaise, the quantity is up to you, depending on the amount of wasabi that you like.
Arrange the rocket, radish leaves, micro herbs and radish onto a plate, drizzle some olive oil and a squeeze of lemon.
Slice the tuna and place the tuna slices on top of the salad leaves.
Serve with the wasabi mayonnaise.
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