Main course

Tuna Sashimi with Sesame Seeds, Carrot and Noodles


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

For the tuna
  • Sesame seeds 70 g, mixed , plus extra for sprinkling
  • Tuna 400 g, fillet, sashimi quality preferred
For the noodles and garnish
Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4
  • Recipe cuisine Japanese

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.
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