japanese-style tuna, sweet potato and pickled ginger fish cakes
2 medium sweet potatoes (kumara), halved lengthways 1 tablespoon sesame oil sea salt and cracked black pepper
2 x 200g tuna steaks
2 green onions (scallions), thinly sliced
2 tablespoons finely chopped pickled ginger, plus extra to serve 1½ tablespoons finely chopped nori, plus extra to serve
½ cup (75g) toasted sesame seeds micro (baby) purple shiso leaves and lime wedges, to serve
wasabi, green onion and coriander dressing
2 teaspoons wasabi paste
2 green onions (scallions), chopped
¼ cup chopped coriander (cilantro) leaves 2 tablespoons whole-egg mayonnaise 1 tablespoon lime juice
1 tablespoon water Brush the cut-side of the sweet potato with half the oil and sprinkle with salt and pepper. Place, cut-side down, on a large lightly greased oven tray lined with non-stick baking paper. Cook for 30 minutes or until tender. Scoop out the f lesh and place in a large bowl.
While the sweet potato is cooking, brush the tuna with the remaining oil and sprinkle with salt and pepper. Heat a large non-stick frying pan over high heat. Cook the tuna for 2–3 minutes each side or until just cooked. Remove from the pan, set aside to cool slightly and flake into pieces. Add the tuna, onion, ginger and nori to the sweet potato and mix until just combined.
Preheat oven to 220°C (425°F). Shape 1⁄3- cupfuls of the mixture into patties and roll in the sesame seeds. Place on a large lightly greased oven tray lined with non-stick baking paper. Cook, turning halfway, for 15 minutes or until golden.
While the fish cakes are cooking make the wasabi, green onion and coriander dressing. Place the wasabi, onion, coriander, mayonnaise, lime juice and water in a small food processor and blend until smooth.
Serve the fish cakes with the dressing, extra nori, extra pickled ginger, shiso and lime wedges. SERVES 4.