Tuna tataki with wasabi nuts

Brush 300g tuna with olive oil, then roll trough a plate with white and black sesame seeds and furikake to cover all sides

Then panfry the tuna in a dry but very hot pan, about 40 sec per side. Cool and reserve

Puree an avocado with 1 tsp wasabi and the juice of 1/2 lime in the blender. Transfer to a piping bag

Once cool put the tuna in the freezer for 1 hour

After that the fish is much easier to slice. Let the slices get back to room temperature before serving

Halve a handful wasabi nuts. 

Start plating with the tuna. Add dollops of the avocado mousse, add some soy beans and hacked wasabi nuts. Crush a papadum and stick some pieces between the tuna to add something crunchy.

Finish with the shiracha mayonnaise

(Here homechef Huibers' original recipe in Dutch)

Follow me on Instagram @peterschoenmaker7 and visit Amazon to have a look at my book Breakfast in Gascony, for your Kindle