TATAKI OF TUNA WITH GOMADARE & TATSOI SALAD

Here is a great mix to put on tuna before searing it - wakame seaweed, black sesame seeds and szechuan pepper pulsed briefly in a spice grinder. The fish was seared in a very hot pan to colour the outside but keep the interior raw - but warm. I have described gomadare previously. A delicious and easy sauce. One of the stall holders at the weekly markets had great bunches of tatsoi pulled from the earth yesterday. Given a simple dressing of wasabi, light soy sauce, rice vinegar, sugar, salt and pepper.

TATAKI OF TUNA WITH GOMADARE & TATSOI SALAD