500g Tuna Steak

Juice of 1.5 Limes

1 Medium Red Chilli Chopped

2tbsp Toasted Sesame Oil

For the Sauce:

Juice of 1 Lime

1tsp Caster Sugar

2tbsp Fish Sauce

1tbsp Sesame Oil

10g Coriander, finely chopped

For the Wasabi Mayonnaise

1tsp Prepared Wasabi

1tbsp Mayonnaise

Pickled Ginger, to serve

Lucinda’s catering company, Cocolicious, creates delectable sweet and savoury mouthfuls for any occasion. To contact Loulou about private catering in your own home (including vintage afternoon teas, dinner parties, kids’ parties and bespoke cakes) or venue of your choice, email info@cocolicious.co.uk or visit the Facebook page: http://www.facebook.com/pages/Cocolicious/371061445937

  1. Mix all the ingredients together and let tuna marinade for a couple of hours.
  2. Heat a griddle pan until smoking hot. Griddle the tuna for 1 minute on each side until nicely coloured. Remove from pan and refrigerate until ready to use

For the Sauce:

  1. When ready to use, remove the tuna from the fridge and slice into ½cm slices. Then cut the slices into thin strips, then into small sized cubes. The flesh is very delicate, so be sure to handle the strips carefully.
  2. When all the tuna is cut, gently stir in the above sauce.

For the Wasabi Mayonnaise:

  1. Mix together the mayonnaise and wasabi. Serve with wasabi mayonnaise and pickled ginger to garnish.

  • words:
  • pictures: David Merewether

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