Tuna

donna hay - Fresh + Light - - Fish Cakes -

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.

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