Sesame Tuna with Lime Mash Recipe

Sesame Tuna with Lime Mash

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Ingredients

For the Sesame Tuna:

  • sashimi-grade tuna, 1 block
  • 1 part light soy sauce, 1 part apple vinegar, enough to cover a shallow dish the size of the tuna
  • dash of sesame oil
  • freshly ground salt and pepper
  • sesame seeds to coat

For the Lime Mash:

  • 3 floury potatoes
  • zest of one lime
  • freshly ground salt and pepper
  • olive oil

For the roasted garlic dressing:

  • 2 cloves of garlic, skin on
  • 2 knobs of ginger (about the same amount as the garlic)
  • red chillies, to taste
  • freshly ground salt and pepper
  • dash of sesame oil
  • dash of apple vinegar
  • 150ml each groundnut oil and olive oil
  • juice of one lime

How to make Sesame Tuna with Lime Mash


This dish made a great summer-tasting dinner, but it was substantial enough to feel nice and full afterwards. The lime mash was something I dreamed up on the train - it works really well with the clean taste of the sashimi tuna.

Serves 2.

Prepare the dressing:

  1. Dry-fry the garlic cloves until they are blackened slightly. Squeeze out the garlic pulp into a blender.

  2. Add the ginger and chillies. Blend. Add the liquid ingredients, blend and season to taste. Save in the fridge - this makes more than enough to last you for several dishes.

Prepare the tuna:

  1. Pour the soy sauce, apple vinegar and sesame oil into a shallow dish. Lay the tuna on the liquid, cover and put in the fridge. Allow half an hour (or more if you have time) then turn and put back in the fridge.

  2. Once the tuna is marinated nicely, drain the liquid off. Season the tuna with salt and pepper. Sprinkle liberally with sesame seeds, to cover the tuna completely. Pat down to secure the seeds on the flesh.

  3. Wrap the tuna in cling film tightly so the seeds are compacted in further. Put in fridge for at least another half hour. You can store the tuna in the fridge like this and take it out just before you want to cook it.

  4. Heat a griddle pan with a little oil until hot. Flash the tuna on each side for literally just a few seconds, creating a cooked border of white flesh running a few millimeters deep all the way round. Use flat-faced tongs so you don't rub off too many seeds.

  5. Let the tuna rest for 5 mins. Slice thinly and serve.

For the lime mash:

  1. Boil the potatoes in salted water until you can poke a fork through easily. Drain and put back in the hot pan to let more moisture evaporate.

  2. Mash the potatoes together with a generous lubrication of olive oil. Season with salt and pepper to taste and add the lime zest.

  3. To serve, run the biggest spoon you have under a hot tap for a few seconds. Shake dry then scoop the mash like you would ice cream, to form an elongated egg-shape of mash. This is a quenelle and it is a pleasant way of serving mash whilst preserving some aesthetic standards.

And that's it! Plate the tuna and mash with something green - I used baby asparagus. Drizzle with the roasted garlic dressing. Done.

  • dubow
    dubow says

    Ooooo yummeh. I love a good bit tuna! Asia de Cuba in London serves a dish simlar to this, but they complimented the tuna with wasabi mash. Lime sounds like an interesting alternative.

  • rachel
    rachel says

    Sounds awesome! An alternative way to prepare the garlic (which I saw a chef do on TV) is to place the 2 peeled cloves of garlic into a pan of cold water, bring it up to a boil, drain, and repeat two more times before smashing into a puree with the flat of your knife. I tried it once and it was lovely! You get that beautiful sweetness of garlic without ANY of the sharpness at all.

  • yongfook
    yongfook says

    will try that out! thanks!

  • monica
    monica says

    Looks yummy ! If only I can get home early enuf to go get sashimi grade cuts from the fish market :P

  • tr1n1ty
    tr1n1ty says

    Hmmm this looks good o.O So how do I tell a potato is floury... Er, I mean to say, what type of potatoes are floury?

  • yongfook
    yongfook says

    I think varieties will differ by region but in the UK you can use King Edwards or Maris Piper.

  • telliecoin
    telliecoin says

    you know for a moment somehow, my mind went "but how would I know how to find a dish and a piece of tuna which are exactly the same size??!!!111" when I read the ingredients needed for the sesame tuna. your recipe turned me into a bimbo. zomg!

  • butterTart
    butterTart says

    I made this for dinner tonight with a mixed green salad. Fantastic! Thanks!

  • nganse
    nganse says

    I made this last night for dinner, and served the tuna on a bed of rucola; the nutty flavor was a nice addition. The lime Mash was a great idea!!! So good!

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