Tuna Sashimi with Sesame Seeds, Carrot and Noodles

Tuna Sashimi with Sesame Seeds, Carrot and Noodles

Looking for Japanese-inspired dishes? Try this tuna sashimi topped with sesame seeds and served with carrot ribbons, rocket salad and and wide noodles.

27 November, 2018
Average: 4.7 (3 votes)


serves for


total time

0 HR 20 MIN


Sesame Seeds
70 g, mixed , plus extra for sprinkling
400 g, fillet, sashimi quality preferred
350 g, wide, egg
1 small
2 large, peeled
Soy Sauce
for serving
1, very thinly sliced
1 small handful, washed


For the tuna

  • Arrange the sesame seeds in a shallow dish. Crust the tuna with the seeds on both sides.
  • Preheat the grill to hot.
  • Grill the tuna for 1-2 minutes on both sides until the seeds are toasted and the flesh is very lightly seared underneath.
  • Remove from the grill and set aside to rest, covered loosely with aluminium foil.

For the noodles and garnish

  • Cook the noodles in a saucepan of lightly salted, boiling water for 4-5 minutes until tender.
  • Drain well and refresh briefly in iced water.
  • Drain again and leave to dry in a colander.
  • Using a vegetable peeler, make wide ribbons from the skin of the cucumber and thin ribbons from the carrots.
  • Toss the noodles with the carrots ribbons.
  • To serve, pour a little soy sauce onto serving plates.
  • Slice the tuna into strips and present in a fanned-out pattern on the plates.
  • Arrange the noodles and carrots next to the tuna with the cucumber ribbons and thinly sliced shallot to the side.
  • Position the rocket on the other side and sprinkle the noodles with some sesame seeds.
  • If desired, garnish with some fresh herbs such as coriander.
A close-up of Wylie Dufresne

Wylie Dufresne

One of the edgiest modernist chefs, Whylie Dufresne, born 1970, grew up on Rhode Island.


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