This canapé ticks all the boxes, prepared ahead, easy to make and a delicious little mouthful. The hardest part (for me anyway) is sourcing a thin-ish chunk of very fresh tuna. I am reliably informed that you need to ask for the tail end of a tuna loin.
Ingredients - makes 30
200 gms very fresh tuna
2 tbs sesame seeds
2 tbs black sesame seeds
Salt and pepper
Mix the sesame seeds together and season generously.
Cut the tuna, lengthways, into 4 neat columns. Roll each column in the sesame mix, pressing the sesame seeds firmly into the tuna.
Heat a frying pan, drizzle in a little oil and cook the tuna for a few seconds each side (you want to lightly sear it, but the middle needs to remain very pink.). Drain well on kitchen paper. Let the tuna cool and then cut into even little slices. Mine were about 1 cm thick.
Make dots of wasabi evenly down one side of your serving platter (the wasabi that comes in tubes makes this very easy). Season the tuna again if necessary and then place one canapé by each blob of wasabi.
If you want to serve these the following day, wrap the cooked and cooled tuna columns tightly in cling wrap and store in the fridge. They won’t look quite so pink as more freshly made, but taste equally delicious.
This also makes a great simple starter or light lunch...
Make up a Japanese type salad of cucumber, avocado, cooked soy beans and baby leaves.
Trickle over a ponzu dressing (ready made or home made) and sprinkle over some sesame seeds. Top with thin slices of the sesame crusted tuna.
Season, serve and feel very virtuous that this is a super healthy dish.