Seared tuna with ponzu, chilli and honey by M.Kuehn

This is an exotic looking starter and is surprisingly easy to produce.

Although you can make your own ponzu, I use the commercial variety which you can obtain from Asian supermarkets.

You need very fresh tuna which I buy from Waitrose.

TIP Omit the chilli if you’re not into heat and you can play around with the amount of ginger as desired.

 

Serves 4

400gr fresh tuna in one piece

a little light oil to sear the tuna

4 tbs ponzu sauce

1 tsp grated ginger

1 tbs sesame seeds

2 tsp sesame oil

1 medium red chilli, very finely diced

1 spring onion, finely sliced

1 tsp honey

1 tsp rice vinegar

1 tbs soy sauce

Heat a frying pan and add 2 tbs of vegetable oil. Using tongs, sear the tuna on all sides, turning the fish every 10 seconds or so and then let it rest.

Mix all the sauce ingredients together.

Using a very sharp knife, slice the tuna very thinly and divide between four plates.

Spoon the sauce onto the tuna slices. Serve with a delightful Provence rose such as Mirabeau.