This dish tantalises with sweet and spicy. The classic mash gets a surprising makeover with a wasabi kick, which makes the perfect plate companion for a tuna fillet coated with a special UCOOK seasoning. Add a pineapple & coriander salsa, a delish dipping sauce and you have a very memorable meal to look forward to!
Sesame-Soy Tuna
Sesame-Soy Tuna
with wasabi mash & a pineapple salsa
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Black Sesame Seeds
- Dipping Sauce
- Fresh Coriander
- Fresh Ginger
- Line-caught Tuna Fillet
- Potato
- Spring Onion
- Spring Onions
- Tinned Pineapple Pieces
- Tuna Seasoning
- Wasabi Powder
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Milk (optional)
WASABI MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the wasabi powder (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.
SEASONED TUNA
Place the tuna in a bowl. Coat with a drizzle of oil and the tuna seasoning. Season and set aside.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURS OF UMAMI
Return the pan to low heat. Add the grated ginger and the dipping sauce. Simmer until warmed through, 30-60 seconds. Remove from the pan, season, and set aside.
PINEAPPLE SALSA
In a bowl, toss together the diced pineapple pieces, the sliced spring onion, ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside.
GOLD(EN) FISH
Place a grill pan or return the pan to medium-high heat with a drizzle of oil. When hot, fry the tuna fillet until golden and charred, 30-60 seconds per side. Remove from the pan and set aside.
DELICIOUS DINNER
Pile up a generous helping of wasabi mash, side with the seasoned tuna, and the pineapple salsa. Garnish with the toasted sesame seeds and the remaining coriander. Serve the dipping sauce on the side.
Potato - 200g
Wasabi Powder - 5ml
Line-caught Tuna Fillet - 150g
Tuna Seasoning - 10ml
Black Sesame Seeds - 5ml
Fresh Ginger - 5g
Dipping Sauce - 17,5ml
Tinned Pineapple Pieces - 60g
Spring Onion - 1
Fresh Coriander - 3g
WASABI MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the wasabi powder (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.
SEASONED TUNA
Place the tuna in a bowl. Coat with a drizzle of oil and the tuna seasoning. Season and set aside.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURS OF UMAMI
Return the pan to low heat. Add the grated ginger and the dipping sauce. Simmer until warmed through, 30-60 seconds. Remove from the pan, season, and set aside.
PINEAPPLE SALSA
In a bowl, toss together the diced pineapple pieces, the sliced spring onion, ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside.
GOLD(EN) FISH
Place a grill pan or return the pan to medium-high heat with a drizzle of oil. When hot, fry the tuna fillet until golden and charred, 30-60 seconds per side. Remove from the pan and set aside.
DELICIOUS DINNER
Pile up a generous helping of wasabi mash, side with the seasoned tuna, and the pineapple salsa. Garnish with the toasted sesame seeds and the remaining coriander. Serve the dipping sauce on the side.
Potato - 400g
Wasabi Powder - 10ml
Line-caught Tuna Fillet - 300g
Tuna Seasoning - 20ml
Black Sesame Seeds - 10ml
Fresh Ginger - 10g
Dipping Sauce - 35ml
Tinned Pineapple Pieces - 120g
Spring Onion - 1
Fresh Coriander - 5g
WASABI MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the wasabi powder (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.
SEASONED TUNA
Place the tuna in a bowl. Coat with a drizzle of oil and the tuna seasoning. Season and set aside.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURS OF UMAMI
Return the pan to low heat. Add the grated ginger and the dipping sauce. Simmer until warmed through, 30-60 seconds. Remove from the pan, season, and set aside.
PINEAPPLE SALSA
In a bowl, toss together the diced pineapple pieces, the sliced spring onion, ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside.
GOLD(EN) FISH
Place a grill pan or return the pan to medium-high heat with a drizzle of oil. When hot, fry the tuna fillet until golden and charred, 30-60 seconds per side. Remove from the pan and set aside.
DELICIOUS DINNER
Pile up a generous helping of wasabi mash, side with the seasoned tuna, and the pineapple salsa. Garnish with the toasted sesame seeds and the remaining coriander. Serve the dipping sauce on the side.
Potato - 600g
Wasabi Powder - 15ml
Line-caught Tuna Fillet - 450g
Tuna Seasoning - 30ml
Black Sesame Seeds - 15ml
Fresh Ginger - 15g
Dipping Sauce - 52,5ml
Tinned Pineapple Pieces - 180g
Spring Onions - 2
Fresh Coriander - 8g
WASABI MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the wasabi powder (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.
SEASONED TUNA
Place the tuna in a bowl. Coat with a drizzle of oil and the tuna seasoning. Season and set aside.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURS OF UMAMI
Return the pan to low heat. Add the grated ginger and the dipping sauce. Simmer until warmed through, 30-60 seconds. Remove from the pan, season, and set aside.
PINEAPPLE SALSA
In a bowl, toss together the diced pineapple pieces, the sliced spring onion, ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside.
GOLD(EN) FISH
Place a grill pan or return the pan to medium-high heat with a drizzle of oil. When hot, fry the tuna fillet until golden and charred, 30-60 seconds per side. Remove from the pan and set aside.
DELICIOUS DINNER
Pile up a generous helping of wasabi mash, side with the seasoned tuna, and the pineapple salsa. Garnish with the toasted sesame seeds and the remaining coriander. Serve the dipping sauce on the side.
Potato - 800g
Wasabi Powder - 20ml
Line-caught Tuna Fillet - 600g
Tuna Seasoning - 40ml
Black Sesame Seeds - 20ml
Fresh Ginger - 20g
Dipping Sauce - 70ml
Tinned Pineapple Pieces - 240g
Spring Onions - 2
Fresh Coriander - 10g
Woolies Products in this dish
