Sunday 5th July 2020
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Serves 4
Preparation time: 15 minutes
Cooking Time: 5 minutes

500g tuna loin
50g sesame seeds (toasted)
50g honey
250g radish
100ml white wine vinegar
25g caster sugar
1 small bulb of fresh peeled ginger
Pinch of salt
1 tsp wasabi paste
5 tsp mayonnaise
Juice of ½ lemon

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Recipe by Mark Cheseldine, Washingborough Hall Hotel

Carpaccio of sesame crusted tuna, ginger pickled radish, wasabi and rocket

Place tuna into smoking hot frying pan and sear on all sides. Leave to cool-dry with kitchen paper, brush with honey and roll in sesame seeds. Season with salt and pepper and set aside in refrigerator.

Place vinegar, sugar, salt and ginger into saucepan and warm. Slice radish thinly – preferably on a mandoline, then place into vinegar. Leave to cool.

Mix all ingredients. Set aside, slice tuna and arrange on plate with other ingredients and 100g of rocket.

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