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
Cut tuna into long, thick pieces about 3cm in diameter. Keep chilled until ready to sear.
Add macadamia nuts to a warm frying pan over a medium heat, toss and toast until golden. Set nuts aside.
In a small bowl create the tataki sauce by combining lemon juice, soy sauce, ginger and sesame oil.
Wash the spring onions well in water and squeeze to release the sticky onion juices.
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.
Layer tuna onto plates and sprinkle with toasted macadamias, spring onion and fine lengths of red chilli. Drizzle with the tataki sauce and serve.
**Recipe via www.nadialim.com.