Tuna tataki with South African slaw and crushed cashew

Curry Mayo

Ingredients:

Yield: 1 cup (this recipe calls for ½ cup plus two tbsp of mayo)

1 egg yolk

½ tsp Dijon mustard 

1 tsp grated ginger

2 cloves of grated garlic

1 tsp white wine vinegar 

1/3 tsp salt

2 tsp curry powder

Juice of one lime

225 ml of rapeseed oil

Method:

Put all of the ingredients, except the oil, into a food processor and blend. Very slowly from above in a tiny stream with your finger over the nozzle, drizzle in the oil until thick. 

Set aside.

Dressing:

Ingredients:

½ cup of curry mayo

1 tsp grated ginger

2 grated garlic cloves

2 tsp sherry vinegar

Juice of one lime

1 ½ tsp honey

½ tsp salt

1 finely diced long red chili

Method:

Whisk well. Set aside.  

Slaw

Ingredients:

Yield: 8.5 portions (1.2 kg of 140g portions)

2 bunches of cavolo nero or kale

½ red cabbage

3 large carrots

6 spring onions

6 tbsp olive oil

Juice of two limes

2 tbsp salt

½ cup of toasted sesame seeds

1 cup fresh coriander, stems chopped fine, leaves rough

2 tbsp curry mayo

Method:

Soak kale for ½ an hour to remove any pesticides. Take about 6 to 8 leaves at a time and roll up like a cigar. Then ribbon slice about ½ cm and place into a large bowl until done. Mandolin slice the cabbage and place in the bowl with the kale. Scrub the carrots well then grate and put in bowl. Fine slice the green onions and put into the bowl. Then add the oil, lime, and salt. Mix well to combine. Massage for about 3 to four minutes until the fibres start to break down and set aside for ½ an hour. 

Squeeze out the excess water, and place in a separate bowl. Add the sesame seeds and mix well. Should be soft and fairly dry. Add the dressing and mix well. Finish with two tbsp extra of the plain curry mayo and the coriander leaf. 

Tuna

Ingredients:

Yield: 2 servings

1 tuna steak 

300 ml rapeseed for frying (or deep fryer requirements if using) 

1 tsp sesame oil to finish

Marinade:

½ lime

3 tbsp rapeseed oil

½ tsp salt

¼ tsp black pepper

½ tsp onion powder

½ tsp garlic powder

1 tsp wet seafood masala

Crust:

1 ½ tbsp sesame seed

1 tbsp nigella seed

½ tsp salt

½ tsp sugar

1 tbsp wet seafood masala 

Method:

Marinate tuna ½ an hour. Mix your crust well on a big plate. Deep fry tuna at 140C. Should be about 1.5 minutes per side for a thick steak. Less for a thinner steak. Immediately put onto crust plate and crust all sides. Slice with the grain as soon as possible. The tips will be waste as they will be overcooked. Drizzle with sesame oil and set aside.

To plate

Ingredients:

(for one serving)

¼ cup toasted crushed cashew

½ tsp sesame oil

1 tsp chopped chive

Picked coriander leaf

1 tbsp chopped green onion

1 tsp red chili sliced very thin

Method:

Put 140g of slaw onto plate. Place 4 to 5 pieces of tuna on top. Drizzle the oil all over. Sprinkle cashew, chive, and green onion. Delicately drop the coriander leaves around. Sprinkle with red chili.