Seared tuna carpaccio
This cross between carpaccio and sushi is refreshingly delicious. If you cannot get hold of tuna, you can use very fresh salmon or yellowtail fillets in its place. To make a really stunning plate use ±300g batons of each fish and arrange 2 slices of each fish on the plate. This dish should not be made more than 4 hours prior to serving. Shred the vegetables with a peeler.
2T black peppercorns
1T sea salt
1/4 cup coriander
1/4 cup parsley
1/4 cup olive oil
500 tuna (or other fish, see above), cut into large batons, roughly 5cm square at ends
To serve
2 cups daikon, shredded (white radish, or radishes)
2 medium carrots, shredded
2 cups cucumber, shredded
1/2 cup mint leaves
1/2 cup coriander
1/2 cup soy-mirin dressing
Soy Mirin dressing
1/4 cup mirin
1/4 cup soy sauce
11/2T rice wine vinegar
1T hoisin sauce
±1/4 – 1/2t wasabi powder
- Place pepper, salt, coriander, parsley and olive oil in a mortar or coffee grinder and grind to a paste.
- Place fish on a plate and rub in the herb mixture, pressing it on all sides of the tuna batons with your hands.
- Heat a large non-stick frying pan over high heat, add fish and cook for 20 seconds on each side of the batons. Remove from pan, seal in clingfilm and allow to rest for between 20 minutes and 4 hours.
- Soy Mirin dressing
- Place all the ingredients in a bowl and mix. Refrigerate until required.
- To serve
- Slice fish thinly into 5mm slices and arrange in a circle on individual plates, or on a large platter, leaving a space in the middle.
- Arrange the vegetable shavings, mint and coriander leaves in the middle. Pour ±2T of dressing over each serving, if plating individually, or all the dressing if plated on a large platter.
Serves 8 as a starter, 4 as a main
Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za
Wickedfood cooking school runs Johannesburg cooking classes throughout the year at its purpose-built cooking studios. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.