The recipe
Ingredients
(Serves one)
• 180g tuna fillet
• 1 tsp ginger puree
• 1 tsp garlic puree
• 5g coriander leaves
• 10g white or black sesame seeds
• 1 sheet of filo pastry
• Salt & pepper to taste
Wasabi mayo dressing
• 100g mayonnaise
• 10g wasabi powder
• 1 tsp Kikkoman soy sauce
Sesame oil dressing
• 4 tsp Kikkoman soy sauce
• 2 tsp sesame oil
• 2 tsp olive oil
• 1 tsp mustard powder
• 1 tsp Japanese vinegar
Method
1 Mix the ingredients of the two dressings (wasabi mayonnaise and sesame oil dressing) separately and keep them on the side.
2 Rub the tuna fillet with the ginger and garlic puree, add sesame seeds, coriander leaves and salt and pepper.
3 Roll it in the filo pastry and deep fry for two minutes until golden brown.
4 Cut the roll into six bite-size pieces.
5 Combine the sesame oil dressing and wasabi mayo dressing to make the sesame mayo dressing.
6 Glaze sesame mayo dressing on the cut rolls and serve the remaining sauce on the side for dipping. 7 Garnish the dish.
The chef
Name: Juan Wong
Nationality: Filipino
Having served up top fare for five years in the extremely successful Sho Cho in Dubai, Chef Juan brought his talents to the Abu Dhabi branch in Souk Qaryat al Beri in October last year. Before settling in UAE kitchens, he perfected his skills in Taiwan for three years at the Asia World Hotel.
What’s best about this dish? This dish gives an excellent crispy texture from the outside and holds the softness of the tuna on the inside, with a flavour of wasabi and sesame.
