Fink’s Salt and Sweet’s Seared Tuna Tataki with Ponzu Dressing and a Mustard Crisp Hat

by Chef Foode - Wednesday July 13, 2016 3:07 pm

Maille has teamed up with London’s finest chefs and restaurants to create eight unique summer recipes for Fête de la Gastronomie. Here's one from Fink's Salt and Sweet.

Serves: 2 | Preparation time: 65 minutes (45 minutes chilling time) | Cooking time: 5 minutes

Ingredients:

Fish

250g piece of sashimi-grade tuna loin (about 10cm long, 4cm square), lightly oiled

White sesame seeds

1 tbsp peanut oil

Dressing

1 tbsp lemon juice

½ tbsp dashi stock

½ tbsp rice vinegar

1 tsp mirin

2 tsp sesame oil

1 tsp ginger, grated

1 tsp soy sauce

1 tsp white sesame seeds

½ tsp Maille Dijon Originale mustard

Mustard crisp (makes 8)

2 tbsp Maille Dijon Originale mustard

1 tbsp horseradish, grated

1 tbsp vegetable oil

1½ tbsp panko breadcrumbs

½ tsp corn flour

Salad garnish

Cucumber

Daikon

Beetroot, ribboned and finely sliced

Edamame (optional)

Method:

Tuna and dressing

  1. Lightly salt the oiled tuna, and roll it in the sesame seeds, pressing gently to form a crust.
  2. Heat the peanut oil in a large frying pan over a high heat.
  3. Add the tuna and cook on each side until lightly seared. It should cook for no more than 15-20 seconds on each side.
  4. Leave to cool, wrap in cling film and refrigerate until firm (45-50 minutes).
  5. Whisk all the dressing ingredients together. Season to taste. If you like it lighter, add a squeeze of lime.

Mustard crisp

  1. Pre-heat oven to 180C/350F/gas mark 4.
  2. Mix all ingredients to form a loose paste.
  3. Sandwich a teaspoon of the mustard mixture between an oiled cast iron tray and a piece of oiled silicone paper. Place another cast iron tray on top of the silicone paper to flatten.
  4. Bake for 6 minutes.
  5. When taking the crisps out of oven, carefully scrape them with a flat spatula to loosen from the pan, and leave to cool and crisp on a piece of kitchen paper.

Salad garnish

Ribbon the cucumber, daikon and beetroot. At the restaurant, we slice these strips into super fine threads, but if 

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