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Shichimi encrusted tuna with mango salsa

Exciting tuna recipe


  • 500g Sashimi grade tuna cubed

  • 35g Shichimi togarashi

  • 1 tbs peanut oil

  • ¼ sheet Nori, finely sliced

  • Mango salsa

  • ½ mango, finely diced

  • ½ garlic clove, crushed

  • 2 tbs coriander, chopped

  • 1 tomato, deseeded and finely diced

  • ½ shallot, finely diced

  • zest and juice of ½ lime

  • Salt and pepper


  • 1.

    In a small bowl combine all the salsa ingredients, mix well and put to one side.

  • 2.

    Place the shichimi on a plate and press a piece of tuna into mixture to lightly coat. Turn and coat all sides. Repeat with remaining tuna.

  • 3.

    Heat the peanut oil in a large frying pan over medium-high heat. Cook tuna for ½ minute each side for medium–rare or until cooked to your liking.

  • 4.

    To serve, top each piece with a large pinch of thinly shredded seaweed and mango salsa on the side


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