Sweet Dukkah Crusted Tuna

Sweet Dukkah:

• 1 tbsp coriander seeds, roasted
• 1 tsp cumin seeds, roasted
• 100g hazelnut kernels, roasted and peeled
• 1 tbsp white sesame seeds
• 1½ tbs black sesame seeds
• ½ tsp salt
• ½ tsp white pepper
• 1 tbsp CSR Caster Sugar
• ½ tsp Chinese five spice powder

Tuna:

• 2 x 250g sashimi grade yellowfin tuna
• 2 tsp peanut oil
• ¼ cup Dijon mustard

Ginger Dipping Sauce:

• 2 tbsp mirin
• 1 tbsp white miso
• 1 tsp rice wine vinegar
• 2 tsp grated fresh ginger
• ¼ tsp sesame oil
• 1 tsp soy sauce
• 1 tsp CSR Caster Sugar
• ⅛ tsp dried chilli flakes
• 1 spring onion, sliced into rounds

1. To make the dukkah, combine coriander and cumin seeds in a mortar & pestle and pound until finely crushed. Add the hazelnuts and pound again. Transfer to a bowl and mix in the remaining dry ingredients.
2. To make the tuna, add peanut oil to a frypan. On high heat, sear the tuna quickly by rolling it on every side. Place on a plate lined with a paper towel and leave to cool. Sprinkle the dukkah mixture onto a large plate. Brush each piece of tuna with Dijon mustard and roll in the dukkah mixture. Rest in the fridge for at least 2 hrs.
3. To make the dipping sauce, combine all ingredients except the spring onion in a small bowl, whisking until the miso and caster sugar dissolve. Sprinkle with sliced spring onion.
4. To serve, slice the tuna, arrange on a platter and serve with ginger dipping sauce.

Tip:

The dukkah can be made ahead and stored in an air tight container.