Herb Encrusted Carpaccio of Tuna

Ingredients

• 2 tablespoons whole coriander seeds, smashed
• 1/4 cup fresh rosemary, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 48 ounces tuna fillets, divided into 6-inchportions 8oz each"
• 1/2 cup gingerroot, peeled and finely sliced
• 3 green chilies, seeded and finely sliced
• 8 radishes, finely sliced
• 1/2 cup coriander, leaves picked, stalks finely sliced
• 5 tablespoons sesame oil
• 3 tablespoons soy sauce, to taste
• 2 limes, juice of

Directions

1. 1

   Pound the coriander seeds in a pestle and mortar, then mix the chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface. Roll and press the tuna fillets over this, making sure the meat is completely covered with the coating. In a very hot, ridged pan, sear off the meat for around 3-5 minutes until lite brown and ever so slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as possible and lay the sliced tuna on a large plate. Gather the ginger slices and slice finely across into little delicate matchsticks. scatter these over the tuna with the chilies, radishes and coriander. Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice.