Seared tuna

One of my favourite restaurants before I started pronokal was 'Hare and Tortoise' and a dish that I loved on their menu was their 'Maguro Tataki' described as 'Slightly fried tuna fillet wrapped in chopped nori and sesame with a light shoyu-based Japanese dressing.'

Obviously I can't go and eat theirs but what I discovered is that I can make my own version and instead of having 5 tiny pieces I have it as a main dish with the 200g I'm allowed of fish. It won't taste the same but it's still pretty good, even if I do say so myself.

You will need proper sushi/sashimi grade fish - do NOT just pick up a tuna steak from tesco and think that will do. This fish will still be raw on the inside so it needs to have been flash frozen. Look for a fishmongers near you that sells it, google is your friend.

Other ingredients are lemon, ginger spices, nori (dried seaweed), .5 - 1 tablespoon of extra virgin olive oil, wasabi powder (optional) and Tamari soy sauce.

First cut the tuna into thick and quite long chunks, it's best if there will be a significant portion in the middle that will remain raw. Then cover with lemon and ginger to taste.

Grind the Nori and add it to your fish (use it as a B list vegetable - no more than 100g a day).

Place your frying pan on the hob but wait until it gets hot to add the oil and fish. You'll know that it's the right temp when the fish sizzles immediately when placed in the pan.

Whilst waiting for the pan to heat prepare the wasabi powder according to the instructions. mine says two parts wasabi to one part hot water. I added a little more water because there wasn't enough but it's all up to you.

(I know it's not pretty because I used a little too much water but it's still the same spicy, condiment that everyone loves)

Cook on the sides - no more than 30 seconds each and sometimes not even that depending on how big the pieces of fish you're using are. When you look at the fish you should see just a thinly cooked layer at the bottom, small but present.

When done cut into pieces (I actually prefer mine at room temp but this is a personal preference) then serve (with soy sauce and wasabi) and enjoy :)