This is one of those dishes that you start eating and could happily eat the whole day. Beautiful quality tuna encrusted with a stunning sweet dukkah and perfectly complemented by a flavour packed ginger dipping sauce. We developed this recipe for CSR sugar to celebrate light summer eating, and with this constant hot weather, it's the perfect dish for lunch or dinner. The dukkah can be used with any protein and is also perfect for topping cereal, salads or vegetables. 

Serves 4 as an appertiser

Ingredients

Sweet Dukkah

1 tablespoon coriander seeds, roasted 

1 teaspoon cumin seeds, roasted

100g hazelnut kernels, roasted and peeled

1 tablespoon white sesame seeds

1 & 1/2 tablespoons black sesame seeds

1/2 teaspoon salt

1/2 teaspoon white pepper

1 tablespoon caster sugar

1/2 teaspoon Chinese five spice powder

 

Tuna

2 x 250g sashimi grade yellowfin tuna

2 teaspoons peanut oil

1/4 cup Dijon mustard

 

Dipping Sauce

2 tablespoons mirin

1 tablespoon white miso

1 teaspoon rice wine vinegar

2 teaspoons grated fresh ginger

1/4 teaspoon sesame oil

1 teaspoon soy sauce

1 teaspoon caster sugar

1/8 teaspoon dried chilli flakes 

1 spring onion, sliced into rounds

 

Instructions

To make the dukkah, place the coriander and cumin seeds into a mortar & pestle and pound until finely crushed. Add the hazelnuts and pound again to a fine consistency. Transfer to a bowl and mix in the sesame seeds, salt, white pepper, caster sugar and five spice powder. The dukkah can be made ahead and stored in an air tight container.

To make the tuna, add peanut oil to a frypan. On high heat sear the tuna quickly by rolling it on every side. Place on a plate lined with a paper towel and leave to cool. Sprinkle the dukkah mixture onto a large plate. Brush each piece of tuna with dijon mustard and roll in the dukkah mixture. Rest in the fridge for at least 2 hours.

To make the dipping sauce, combine mirin, miso, rice wine vinegar, ginger, sesame oil, soy sauce, caster sugar & chilli flakes in a small bowl, whisking until the miso and caster sugar dissolve. Sprinkle with sliced spring onion.

To serve, slice the tuna, arrange on a platter and serve with ginger dipping sauce.