500g piece of fresh tuna, cut into 4 even steaks
120g of Korean Spicy Bean Paste (I use Daesang Sunchang Ssamjang)
2 tbs. olive oil
250g of Enoki mushroom
80g baby rocket
2 tbs. vegetable oil
100g Asian cabbage, finely shredded
3 apples (whichever variety are in season)
70ml rice wine vinegar
30g Korean red chilli powder (I use Gochugaru)
8g of salt
Start by preparing the apple kimchi: Sauté the cabbage in oil until softened slightly.
Core the apples, cut into quarters and thinly slice with a knife or mandolin.
Whisk together the rice wine vinegar, salt and Korean red chilli powder then add to the apple and cabbage mix. Refrigerate and leave for at least 30 minutes before serving.
Marinate the tuna in spicy bean paste.
Sauté mushrooms in a little oil until soft. Remove and drain on paper toweling. In the same pan add a little more oil and sear the tuna on each side for 1 minute or a little longer for medium.
Serve the kimchi on a plate with the mushrooms and rocket, topped with the tuna.