Entertaining in January can be tricky when you’re feeling abstemious. This light and refreshing Asian-inspired dish by Russell Ford, Executive Chef at 108 Brasserie in Marylebone, is just the ticket.
For the tuna
2 tbsp vegetable oil
4 x 80g portions of fresh tuna steaks
Salt & cracked black pepper to taste
Coriander to garnish (to taste)
For the pickled radish
50ml white wine vinegar
2 tbsp sugar
½ chilli, sliced (keep seeds)
8 radishes, halved
For the wasabi crème fraiche
1 tsp wasabi
2 tbsp crème fraiche
½ lime, juiced
Salt & pepper to taste
For the soy & ginger dressing
30ml Kikkoman soy sauce
30ml rapeseed oil
1 thumb ginger, finely grated
¼ red chilli, deseeded and finely diced
6 leaves fresh coriander, picked & shredded
½ lime, juiced
To make the pickled radishes
Place the water, sugar, vinegar and chilli in a saucepan and over a medium heat bring to boil. Once boiling, remove from the heat and leave to cool. When cold, add the halved radishes and leave to sit for approximately one hour (but not too much longer to retain a subtle flavour).
To make the wasabi crème fraiche
Whisk the crème fraiche, lime juice, wasabi and seasoning together until incorporated and set aside.
To make the ginger & soy dressing
Mix all the ingredients together until incorporated and set to one side.
To make the tuna
Season the raw tuna steak to taste (with plenty of freshly ground pepper) keeping it whole. Over a high heat, place a pan with the oil until smoking and sear the tuna on all sides, keeping it rare in the middle (or to liking) and slice the tuna to approximately 5mm slices.
Spoon a little of the wasabi crème fraiche on the bottom of the plate. Finely lay the tuna on top of the crème fraiche and sprinkle with some of the soy and ginger dressing. Dress with the pickled radishes and finish with the freshly picked coriander.