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Ingredients
- 2 200g sashimi tuna in log form, trimmed of blood lines
- 1 tsp black pepper, coarsely ground
- 1 tsp togarashi
- Sesame oil, for brushing
- 2 nori sheets
- 2 tsp wasabi paste
- 2 tbsp egg mayonnaise or aioli
- 3 tbsp soy sauce
- 1 tbsp lemon juice
Method
The tuna logs should be triangular or oblong in shape, no wider than 5 or 6cm. Combine the black pepper and togarashi. Brush the sides of each log with sesame oil and lightly coat in the pepper and togarashi mix.
Place each log on a sheet of nori, trim and wrap tightly, sealing the edge with a dab of sesame oil.
Heat a dry, non-stick frypan and fry each side of tuna for 1 minute. Leave to cool, then slice thinly. Mix the wasabi and mayonnaise or the lemon juice and soy, and serve with either, or both.
