Seared tuna with shichimi and exotic mushrooms

Serves 2 people

A little bit of a spicy kick is just the thing to transform your tuna into something wonderful.

  • 2 x 170g tuna steaks
  • salt flakes and freshly-milled black pepper
  • 2 Tbsp shichimi togarashi*
  • 1 Tbsp extra virgin olive oil
  • 1 punnet shimeji mushrooms, trimmed
  • 1 punnet shiitake mushrooms, sliced
  • 1 punnet enoki mushrooms, trimmed
  • 2 tsp sesame oil
  • 2 tsp soy sauce
  • ½ tsp brown sugar
  • 2 eschalots, finely diced
  • 1 garlic clove, minced
  • 2 radishes, finely sliced
  • 2 sprigs parsley, sliced

1 Season the fish with salt and pepper, then coat with the seed mixture. Heat the olive oil in a large skillet and sear the tuna over a high heat for 1 minute each side, until medium rare. Set aside.

2 In the same skillet, fry the mushrooms in sesame oil for 3 minutes, until softened, then mix in the soy, sugar, eschalots, garlic, radish and parsley. Spoon onto plates and top with a piece of tuna.

Professional Tip: Shichimi togarashi is a Japanese spice mix available from all Asian grocers.