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.

• Ready In: 25 mins
• Serves: 6-12
• Yields: 6 Fillets

Ingredients

• 2  tablespoons whole coriander seeds, smashed
• 1⁄4 cup fresh rosemary, finely chopped
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1  teaspoon dried oregano
• 6 (8 ounce)  tuna fillets
• 1⁄2 cup gingerroot, peeled and finely sliced
• 3  green chilies, seeded and finely sliced
• 8  radishes, finely sliced
• 1⁄2 cup  coriander, leaves picked, stalks finely sliced
• 5  tablespoons  sesame oil
• 3  tablespoons soy sauce, to taste
• 2  limes, juice of

Directions

1. Pound the coriander seeds in a pestle and mortar, then mix in the chopped rosemary, salt, pepper and oregano.
2. Sprinkle the mixture on a board or work surface.
3. Roll and press the tuna fillets over this, making sure the meat is completely covered with the coating.
4. 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.
5. Remove fillets from the pan.
6. Allow them to rest for 5 minutes before slicing as thinly as possible.
7. lay the sliced tuna on a large plate.
8. Gather the ginger slices and slice finely across into little delicate matchsticks.
9. Scatter these over the tuna with the chilies, radishes and coriander.
10. Drizzle a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice over the fillets.