Ingredients
For about 4 people
- 200 g fresh tuna steak
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 teaspoon of lime juice or lemon juice
- Salt and pepper to taste
- 8-12 pieces of seaweed chips (for sale at supermarket or Asian stores)
- 4 tablespoons Oliehoorn Brander -mayonnaise
- Shiso cress (or microgreens as an alternative)
- 1 teaspoon toasted sesame seeds
Here's how to make it
- Mix the sesame oil, soy sauce and lime juice in a bowl. Place the thinly sliced tuna slices in this mixture and let it marinate for 10 minutes.
- Sprinkle lightly with salt and pepper.
- Remove the tuna from the marinade and shake off the excess marinade.
- Grill the tuna steak 1-2 minutes on each side, depending on thickness, until the outside is nicely browned and the inside is still red (medium rare).
- Remove the tuna from the heat and let it rest for a few minutes.
- Place the seaweed chips on a serving platter. Make sure they remain whole and are nicely distributed so that each chip forms a base for the topping.
- Heat a grill pan over medium-high heat. Grill the slices of marinated tuna briefly, about 20-30 seconds per side, so that they sear nicely but are still raw and juicy inside. Remove the tuna from the heat immediately to prevent further cooking.
- Place a piece of grilled tuna on top of each seaweed chip.
- Spoon a small amount Oliehoorn Brander mayonnaise onto each tuna chip.
- Garnish with some shiso cress for a fresh, sprinkle with toasted sesame seeds.
Enjoy your meal!
Inspiration
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