225-285g/8-10 oz best bluefin tuna, preferably the tail end or a thin strip of the loin(swordfish is pretty good here as well)
soy sauce
1 tablespoon sesame oil
2 thumb-sized pieces of fresh ginger
1 bunch of fresh chives, finely sliced
Marinate your tuna in a little soy sauce for 1 hour.
Pat dry with paper towl, rub with the sesame oil and sear for around 2 minutes in a very hot non-stick frying pan, turning regularly.
Allow to sit for 1 minutes while you peel and finely grate the ginger.
To serve, place a little blob fresh ginger and a small pile of chives on one side of each plate, with a pool of soy sauce in the middle.
Using a sharp knife, cut the tuna into 1/2-1cm slices, giving each person at least 3 or 4 pieces.
soy sauce
1 tablespoon sesame oil
2 thumb-sized pieces of fresh ginger
1 bunch of fresh chives, finely sliced
Marinate your tuna in a little soy sauce for 1 hour.
Pat dry with paper towl, rub with the sesame oil and sear for around 2 minutes in a very hot non-stick frying pan, turning regularly.
Allow to sit for 1 minutes while you peel and finely grate the ginger.
To serve, place a little blob fresh ginger and a small pile of chives on one side of each plate, with a pool of soy sauce in the middle.
Using a sharp knife, cut the tuna into 1/2-1cm slices, giving each person at least 3 or 4 pieces.
