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Sesame-Encrusted Tuna with Carrot Noodle Salad Recipe
A delightful interplay of textures and tastes awaits! This dish features silky tuna sashimi, beautifully contrasted by a crunchy sesame crust. Tangy carrot noodles add a vibrant touch, creating a refreshing and flavourful fusion of Japanese inspiration and modern flair. Not only delicious, but this dish is sure to impress with its visual presentation.
Ingredients:
- 400g sashimi-grade tuna, sliced
- 70g mixed sesame seeds
- 350g wide egg noodles
- 1 cucumber, julienned
- 2 large carrots, peeled into ribbons
- Soy sauce, for dressing and serving
- 1 shallot, thinly sliced
- Rocket leaves
- Fresh coriander, for garnish
Instructions:
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1 Sesame Crust Preparation
Gently press sesame seeds onto both sides of the sashimi-grade tuna slices.
-
2 Noodle Salad
Toss cooked and cooled wide egg noodles with ribbons of carrot and cucumber. Dress lightly with soy sauce.
-
3 Assemble and Serve
Arrange the sesame-coated tuna over the noodle salad, garnish with sliced shallots, rocket, and fresh coriander. Serve with additional soy sauce on the side.
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