Tuna Tartare betel leaves with chilli plum dressing

Cook Time 10 minutes

Servings 6 as a large canape

Ingredients

250g yellowfin tuna fillet, sashimi grade

1 tbsp black sesame seed, roasted

1 tbsp white sesame seeds, roasted

1 nashi pear, 1cm cubes

6 betel leaves

yukari (dehydrated shiso leaves), to garnish

Gochujang dressing

1 tbsp Korean fermented chilli paste.

50ml maesil vinegar (Korean plum)

75ml soy sauce

100ml grapeseed oil

Method

Mix the gochujang, soy and plum vinegar in a bowl. Emulsify slowly with the grape seed oil.

Cut the tuna into 1cm thick cubes. Fold dressing through fish. Then add sesame seeds and nashi pear.

Serve on betel leaves.