There is nothing better than a delicious piece of seared Tuna served with a glass of crisp Riesling! If you agree, this dish won’t disappoint you. Feel free to switch it up with Salmon and even serve the Cucumber Boats as a separate starter.
We paired ours with Thelema’s Riesling and it was heavenly!
Tuna or salmon trimmings
Cucumber
Soya Sauce
Chopped pickled ginger
Wasabi Paste
Kewpie Mayonaise
Cucumber
Soya Sauce
Chopped pickled ginger
Wasabi Paste
Kewpie Mayonaise
Combine the tuna trimmings with soy sauce, ginger, and wasabi for 30 minutes.
Cut the cucumber into 1.5cm discs and then gently scoop out the center with a melon-baller or teaspoon leaving a thin layer at the bottom.
Fill the cucumber with the tuna and add a dollop of mayonnaise and a piece of ginger on top.
Cut the cucumber into 1.5cm discs and then gently scoop out the center with a melon-baller or teaspoon leaving a thin layer at the bottom.
Fill the cucumber with the tuna and add a dollop of mayonnaise and a piece of ginger on top.
150g slice of fresh tuna per person
1/2 cup soy sauce
1 tablespoon soy sauce
1 tablespoon pickled ginger
1 teaspoon wasabi paste
1/2 cup soy sauce
1 tablespoon soy sauce
1 tablespoon pickled ginger
1 teaspoon wasabi paste
Combine the soy sauce, ginger, and wasabi and marinate the tuna for 1/2 an hour.
Drain the tuna before placing it into a lightly oiled pan on high heat.
Sear for up to 90 seconds before turning over for 1 more minute.
Pour the remaining soy sauce mixture over the tuna and cook for one last minute.
Drain the tuna before placing it into a lightly oiled pan on high heat.
Sear for up to 90 seconds before turning over for 1 more minute.
Pour the remaining soy sauce mixture over the tuna and cook for one last minute.
Serve it over either your choice of wasabi cauliflower mash or mashed potatoes and garnish with extra ginger and wasabi.