Shichimi Tuna with Wasabi Crème (serves 2)


4 tuna steaks

Shichimi Spice Rub:

1 teaspoon chilli powder
1 teaspoon chilli flakes
2 teaspoons freshly ground black pepper
1 teaspoon mustard powder
3 tablespoons white sesame seeds
2 teaspoons poppy seeds
2 tablespoons aonori (dried seaweed flakes)

Wasabi Crème:

2 egg yolks
2 tablespoons soured cream
200ml light olive oil
2 teaspoons wasabi paste

From: Olive Magazine

  • Combine the spices in a bowl and set aside. Put the tuna steaks on a tray lined with baking paper. Evenly sprinkle the spice mix and a little sea salt over both sides of the tuna and set aside.
  • Add the yolks and sour cream to a bowl and whisk to combine. Very slowly add the oil, whisking constantly, to make a smooth creamy sauce. Stir through the wasabi until combined.
  • Preheat the barbeque hotplate to medium or cook on direct high heat over charcoal and drizzle with a little vegetable oil to grease. Put the tuna on and cook for 2 minutes on each side until the spice mix is cooked, crusted and golden on the tuna.

Serve with the Wasabi Crème.