Herb Encrusted Carpaccio Of Tuna

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons whole coriander seeds, smashed
• 1/4 cup fresh rosemary, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 6 (8 ounce) tuna fillets
• 1/2 cup gingerroot, peeled and finely sliced
• 3 green chilies, seeded and finely sliced
• 8 radishes, finely sliced
• 1/2 cup coriander, leaves picked, stalks finely sliced
• 5 tablespoons sesame oil
• 3 tablespoons soy sauce, to taste
• 2 limes, juice of

Recipe

• 1 pound the coriander seeds in a pestle and mortar, then mix in the chopped rosemary, salt, pepper and oregano.
• 2 sprinkle the mixture on a board or work surface.
• 3 roll and press the tuna fillets over this, making sure the meat is completely covered with the coating.
• 4 in a very hot, ridged pan, sear off the meat for around 3-5 minutes until lite brown and ever so slightly crisp on all sides.
• 5 remove fillets from the pan.
• 6 allow them to rest for 5 minutes before slicing as thinly as possible.
• 7 lay the sliced tuna on a large plate.
• 8 gather the ginger slices and slice finely across into little delicate matchsticks.
• 9 scatter these over the tuna with the chilies, radishes and coriander.
• 10 drizzle a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice over the fillets.