Recipe - Japanese Style Tuna On Potato Rosti With Wasabi Sauce

MARINADE
4 175 g Tuna Steaks;
(approximately 2.5cm
; / 1 inch thick)
4 tablespoon Sake
4 tablespoon Soy Sauce
1 teaspoon Chilli Oil
One half Lemon; (juice)
1 tablespoon Vegetable Oil

POTATO ROSTI
450 g Baking Potatoes; (peeled and
; parboiled)
Salt and Freshly Ground
Black Pepper
2 tablespoon Clarified Butter; (for
frying)
Oil for Frying

CUCUMBER SALSA
One half Cucumber
One half Red Onion; (peeled and cut
into
; very thin wedges)
1 teaspoon Sugar
1 tablespoon Hot Water
One half Lemon; (juice)
2 tablespoon Rice Wine Vinegar
1 Red Chilli; (deseeded and
; thinly cut or sliced up )

WASABI SAUCE
2 teaspoon Wasabi Paste
90 ml Natural Yoghurt
One half Lemon; (juice)

1. Place all the marinade ingredients in a bowl and mix together well. Add
the tuna, cover and refrigerate for at least 4 hours.

2. Prepare the salsa. Cut the cucumber in half lengthways, remove the seeds
with a spoon, cut each half into thirds and then thinly slice. Cut the red
onion into thin wedges. To make the dressing, dissolve the sugar in a
little hot water, add the lemon juice and rice wine vinegar and mix
together well. In a small bowl, mix together the cucumber, red onion and
red chilli. Add the dressing and toss all the ingredients together

3. Mix together the wasabi, natural yoghurt and lemon juice

4. Meanwhile, prepare the rosti. Grate the cold potatoes and mould into 4
balls, flatten slightly. Heat the oil in a frying pan, add the potatoes and
cook for 2 to 3 minutes on each side

5. Heat a griddle pan and cook the tuna steaks for 4 minutes on each side,
or until just opaque in the centre.

6. Place the rosti on four serving plates, place the tuna steaks on top and
arrange a pile of cucumber salsa by the side. Serve with the wasabi sauce.

Converted by MC_Buster.

NOTES : Chef:Amanda Grant

Converted by MM_Buster v2.0l.