Ingredients
Sesame seeds: 70 g, mixed , plus extra for sprinkling
Tuna: 400 g, fillet, sashimi quality preferred
Noodles: 350 g, wide, egg
Cucumber: 1 small
Carrots: 2 large, peeled
Soy sauce: for serving
Shallots: 1, very thinly sliced
Rocket: 1 small handful, washed
Looking for Japanese-inspired dishes? Try this tuna sashimi topped with sesame seeds and served with carrot ribbons, rocket salad and and wide noodles.
Arrange the sesame seeds in a shallow dish. Crust the tuna with the seeds on both sides.
Preheat the grill to hot.
Grill the tuna for 1-2 minutes on both sides until the seeds are toasted and the flesh is very lightly seared underneath.
Remove from the grill and set aside to rest, covered loosely with aluminium foil.
Cook the noodles in a saucepan of lightly salted, boiling water for 4-5 minutes until tender.
Drain well and refresh briefly in iced water.
Drain again and leave to dry in a colander.
Using a vegetable peeler, make wide ribbons from the skin of the cucumber and thin ribbons from the carrots.
Toss the noodles with the carrots ribbons.
To serve, pour a little soy sauce onto serving plates.
Slice the tuna into strips and present in a fanned-out pattern on the plates.
Arrange the noodles and carrots next to the tuna with the cucumber ribbons and thinly sliced shallot to the side.
Position the rocket on the other side and sprinkle the noodles with some sesame seeds.
If desired, garnish with some fresh herbs such as coriander.
