Herb Encrusted Carpaccio of Tuna

"I cook a lot for friends, and this is a dish I like to put together for my Asian Friends."
 
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Ready In:
25mins
Ingredients:
13
Yields:
6 Fillets
Serves:
6-12
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ingredients

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directions

  • Pound the coriander seeds in a pestle and mortar, then mix in the chopped rosemary, salt, pepper and oregano.
  • Sprinkle the mixture on a board or work surface.
  • Roll and press the tuna fillets over this, making sure the meat is completely covered with the coating.
  • 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.
  • Remove fillets from the pan.
  • Allow them to rest for 5 minutes before slicing as thinly as possible.
  • lay the sliced tuna on a large plate.
  • Gather the ginger slices and slice finely across into little delicate matchsticks.
  • Scatter these over the tuna with the chilies, radishes and coriander.
  • Drizzle a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice over the fillets.

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