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



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

White sesame seeds

1 tbsp peanut oil


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



Beetroot, ribboned and finely sliced

Edamame (optional)


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