Ingredients
- 1 peeled potato
- 6 clove garlic, peeled and very finely sliced
- 1 clove x 400g piece of fresh tuna loin
- 2 clove big handfuls of interesting mixed shoots, sprouts or cresses (try any combo of peanut and bean shoots, shiso, basil, coriander and mustard cresses, winter cabbage, beetroot and chard shoots)
Preparation
Baking Directions:
Dressing: Mix the citrus juices and zests together, add a pinch of salt and put to one side.
Next, heat 2-3 cm of vegetable oil in a small, deep saucepan.
As a temperature guide, you can put a little piece of potato in the oil; when it turns golden and floats to the surface, the oil is hot enough, so remove the potato and put all the garlic in the pan.
Move the slices around, keeping a close eye on them, and as soon as they start to turn golden remove them quickly and carefully with a slotted spoon.
Wait too long and they'll burn! Drain on kitchen paper.
Add all the ginger slices to the pan and fry until golden — again, don't let them burn — then remove to drain on kitchen paper.
Get a sharp knife and cut the tuna in half lengthways; place flat and slice into 0.5 cm-ish thick slices — be careful! Lay the slices out on a big platter or on individual plates and sprinkle with a little salt, the garlic and the ginger.
In a bowl, mix the shoots and cresses, giving them a little scrunch together, then place them on top of the tuna either on the platter or on the individual plates.
Drizzle your kinda yuzu dressing over the top of the shoots and tuna, followed by a few tiny glugs of soy sauce and sesame oil.
