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Szechuan crusted tuna with citrus ponzu sauce


  • For the Szechuan crust:

  • For the citrus ponzu (makes 1 litre):


  • 1.

    Add the soy sauce, mirin and white wine to a pan and reduce by half. Allow to cool.

  • 2.

    Grind the coriander and mustard seeds with the Szechuan peppercorns, white peppercorns, ground ginger and mix together.

  • 3.

    Roll the tuna loin in the ground spices, place into a preheated non stick pan with olive oil, cook on each side for 1 min. Remove and allow to rest.

  • 4.

    Add the mango, cucumber, chives, mint and coriander to the reduced liquid.

  • 5.

    Cook the pak choi in a little sesame oil.  Place into the centre of the plate, slice the tuna on top then drizzle around the ponzu sauce. Dust with the crushed wasabi powder.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Szechuan crusted tuna with citrus ponzu sauce.


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