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

Tuna Tartare betel leaves with chilli plum dressing

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.