Japanese Style Tuna On Potato Rosti With Wasabi Sauce recipe

Ingredients:

----------------------------MARINADE----------------------------------

4 175 g tuna steaks;
-(approximately 2.5cm
1
; / 1 inch thick)
4 tb sake
4 tb soy sauce
1
ts chilli oil
1/2 lemon; (juice)
1 tb vegetable oil


--------------------------POTATO
ROSTI--------------------------------
450 g baking potatoes; (peeled
and
1 ; par-boiled)
1 salt and freshly ground

-black peppe; r
2 tb clarified butter; (for

-frying)
1 oil for frying


-------------------------CUCUMBER SALSA-------------------------------

1/2 cucumber
1/2 red onion; (peeled and cut

-into
1 ; very thin wedges)
1 ts sugar
1 tb
hot water
1/2 lemon; (juice)
2 tb rice wine vinegar

1 red chilli; (de-seeded and
1 ; thinly sliced)


--------------------------WASABI SAUCE--------------------------------

2 ts wasabi paste
90 ml natural yoghurt
1/2 lemon;
(juice)

Procedures:
1. Place all the marinade ingredients in a bowl and mix
together well.
Add the tuna, cover and refrigerate for at least 4
hours.

2. Prepare the salsa. Cut the cucumber in half lengthways,
remove the
seeds with a spoon, cut each half into thirds and then thinly
slice. Cut
the red onion into thin wedges. To make the dressing, dissolve
the sugar
in a little hot water, add the lemon juice and rice wine
vinegar and mix
together well. In a small bowl, mix together the
cucumber, red onion and
red chilli. Add the dressing and toss all the
ingredients together

3. Mix together the wasabi, natural yoghurt and
lemon juice

4. Meanwhile, prepare the rosti. Grate the cold potatoes
and mould into
4 balls, flatten slightly. Heat the oil in a frying pan,
add the potatoes
and cook for 2 to 3 minutes on each side

5. Heat
a griddle pan and cook the tuna steaks for 4 minutes on each
side, or
until just opaque in the centre.

6. Place the rosti on four serving
plates, place the tuna steaks on top
and arrange a pile of cucumber salsa
by the side. Serve with the wasabi
sauce.