Coat tuna slabs in sesame, ground almonds and black pepper before searing them in a pan. Top them on brown rice and pair them with an onsen egg for a maximum burst of flavours. Perfect for a healthy and delicious lunch or dinner!
Cooking The Tuna
1Mix black pepper, minced almonds and sesame seeds in a bowl.
2Lightly salt the tuna, then press the tuna into mixture, until well coated.
3Heat sesame oil over medium-high heat. Add tuna steaks and sear about 1- 2 mins each side (or longer if you prefer well-cooked tuna).
4Transfer the tuna steak to a plate and cover with aluminium foil to keep warm.
Making Onsen Eggs
1Add 4 cups water in a heavy bottom saucepan, cover and bring to boil.
2Once boiling, remove pot from the heat. Take the eggs out from the refrigerator. Add 200 ml cold tap water and gently submerge the cold eggs in the hot water. Immediately cover and set timer for 17 minutes (or longer). Leave out for 5 minutes.
Making The Sauce
1Combine the dashi, Japanese soy sauce and mirin in a small saucepan and bring to boil. Add the bonito flakes and turn off the heat, let it sink to the bottom of the pan.
2After 30 secs or so, strain through the strainer and set sauce aside.
3Garnish with chopped spring onions and lemon wedges. Serve hot with the sauce.