Ingredients
500 g sashimi-grade tuna ask the fishmonger for a long piece of loin
1 cup macadamia nuts roughly chopped
¼ cup lemon juice
¼ cup soy sauce for gluten-free, use tamari or gluten-free soy sauce
2 teaspoons fresh ginger finely grated
2 teaspoons sesame oil
3 spring onions very finely sliced
extra virgin olive oil for frying
2 red chilli seeds removed, finely sliced
Instructions
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Cut tuna into long, thick pieces about 3cm in diameter. Keep chilled until ready to sear.
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Add macadamia nuts to a warm frying pan over a medium heat, toss and toast until golden. Set nuts aside.
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In a small bowl create the tataki sauce by combining lemon juice, soy sauce, ginger and sesame oil.
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Wash the spring onions well in water and squeeze to release the sticky onion juices.
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Turn frying pan up to a high heat and add a drizzle of extra virgin olive oil. Sear the tuna for 30 seconds on each side. Leave to rest for a few minutes before slicing into thick pieces.
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Layer tuna onto plates and sprinkle with toasted macadamias, spring onion and fine lengths of red chilli. Drizzle with the tataki sauce and serve.
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**Recipe via www.nadialim.com.
