Combine. Combine the Persil de la Mer, sesame seeds, salt, and pepper in a bowl. Press the top of the tuna fillet into the mixture. Repeat on bottom side of the fillet.
Sear. Place a nonstick pan over a high flame. Once pan is hot, add olive oil (you only need about 1-2 teaspoons). When oil is hot, add tuna fillet, sear for 2-3 minutes. Turn over with tongs and sear the other side. Remove fillet from pan with tongs and cool (you can sear the tuna in advance and chill in the refrigerator in an airtight container). Tuna is best served cold.
Prepare Farce. Cut the cucumbers and avocado in julianne. Set the avocado aside. Place the cucumbers in a bowl. Add microgreens, piment, and yuzu juice. combine.
Slice and Roll. Slice tuna in slices about 1/8” thick. Lay one slice flat on a cutting board. Place 2-3 julienne avocado strips on the center of the slice. Add 2-3 cucumber strips and a little microgreens. Roll the slice enclosing the greens and julienned fruit. Use a toothpick to secure the roll closed if necessary.
Serve. Serve immediately (or the yuzu juice will wilt the microgreens). Serve with thin jalapeño slices and soy sauce.
*Persil de la mer is a combination of two dried seaweeds. It adds a beautiful touch to dishes. You can find it here
Ingredients
Directions
Combine. Combine the Persil de la Mer, sesame seeds, salt, and pepper in a bowl. Press the top of the tuna fillet into the mixture. Repeat on bottom side of the fillet.
Sear. Place a nonstick pan over a high flame. Once pan is hot, add olive oil (you only need about 1-2 teaspoons). When oil is hot, add tuna fillet, sear for 2-3 minutes. Turn over with tongs and sear the other side. Remove fillet from pan with tongs and cool (you can sear the tuna in advance and chill in the refrigerator in an airtight container). Tuna is best served cold.
Prepare Farce. Cut the cucumbers and avocado in julianne. Set the avocado aside. Place the cucumbers in a bowl. Add microgreens, piment, and yuzu juice. combine.
Slice and Roll. Slice tuna in slices about 1/8” thick. Lay one slice flat on a cutting board. Place 2-3 julienne avocado strips on the center of the slice. Add 2-3 cucumber strips and a little microgreens. Roll the slice enclosing the greens and julienned fruit. Use a toothpick to secure the roll closed if necessary.
Serve. Serve immediately (or the yuzu juice will wilt the microgreens). Serve with thin jalapeño slices and soy sauce.
*Persil de la mer is a combination of two dried seaweeds. It adds a beautiful touch to dishes. You can find it here