Ingredients Jump to Instructions ↓

  1. 2 medium carrots

  2. 4 spring onions

  3. 1 400 g (1 pound) piece fresh yellowfin tuna

  4. 1 small Chinese cabbage heart, finely shredded (about 1 cup)

  5. leaves from 1 bunch coriander (cilantro)

  6. 3 tablespoons roasted pine nuts

  7. 1 recipe Sesame Dressing

  8. 4 egg yolks

  9. 2 tablespoons sesame seeds, toasted

  10. freshly ground white pepper

Instructions Jump to Ingredients ↑

  1. Cut the carrot and spring onions into a fine julienne and soak in ice water for half an hour. Place the tuna on a chopping board, and remove the skin. Cut it into rounds of 0.5 cm (1/4-inch) thickness, then cut it lengthwise into strips of about 0.5 cm (1/4-inch) square. Place the tuna, carrots, spring onions, cabbage, coriander, pine nuts and dressing in a bowl. Toss to dress and divide between 4 plates. Make a little well in the centre of each, and place an egg yolk on top. Sprinkle with sesame seeds and grind over some pepper. Serve immediately.


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