FLOWER POT KITCHEN: SEARED TUNA SESAME AND WASABI SOY DRESSING

21 Sept 2017

SEARED TUNA SESAME AND WASABI SOY DRESSING

Sesame crusted seared tuna with a wasabi and soy sauce dressing, this is one of my favourite eats, I like to off set the fresh creamy richness of the tuna with a nutty earthy seared sesame flavour and bitter chickory leaves and I just have to have wasabi, I have a love for the fresh paste, and always have to use enough to take my breath away, beautiful!

Prep time 5 minutes / Cooking time 7 minutes

Ingredients

(Serves 2)

1 8oz sashimi grade tuna steak

1/2 cup sesame seeds

1 tbsp coconut oil

6 large chickory leaves

1 tsp sesame oil

2 tbsp soy sauce

1 tsp wasabi paste fresh

Heat your skillet to a medium hot heat, place the sesame seeds on a plate and lay the tuna steak on top of the sesame seeds, turn over and coat the whole tuna steak, place the coconut oil in the skillet and when melted add the tuna steak, leave to sear for around 2 minutes before tuning the tuna steak over, you will see the tuna steak cooking where the side will show a band of colour rising, you want to turn the tuna steak just before the colour changes gets half way up the steak.

Once turned turn the heat down a little and cook for a further 2 minutes, remove from the heat and leave to rest for a couple of minutes, while you lay the chickory leaves on your plates. Mix the soy and the sesame oil together, I like to paint the wasabi on the tuna but you can also mix it it the soy and sesame dressing.

Slice the tuna and place on your leaves then drizzle over the soy dressing and enjoy.

No comments:

LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.