Ingredients
2 tuna steaks, 2 cm thick
2 tbsp almonds
1 tbsp black sesame seeds
MISO VINAIGRETTE:--
1 square of ginger, chopped fine
1 shallot, chopped fine
1 clove garlic, minced
1 tsp miso paste
1 tbsp mirin
1 tbsp rice bran oil
1 tbsp soy sauce
1 tsp sesame oil
SIDS SALT & PEPPER to taste
Directions
Blitz almonds and sesame seeds to a fine crumb. Apply to both sides of the tuna then refrigerate for 15 minutes.
Spray oil on the tuna then a sprinkle of SIDS SALT & PEPPER then cook in a frypan on HIGH. Cook until charmarks appear on the fish.
Serve with a ramekin of MISO VINAIGRETTE.
