This dish may sound rather exotic but all the ingredients can be found in a half decent supermarket-in their oriental sections. The seaweed here is dried nori sheets which are usually used for sushi rolls. I have only used one sheet in the mayonnaise but you could add an extra sheet if you prefer a more pungent flavour. If you haven’t got a coffee or spice grinder you can pound the torn-up nori sheet with a pestle and mortar.
- For the mayonnaise
- 1 sheet dried nori seaweed
- 1 egg
- 1 egg yolk
- 2 teaspoons wasabi paste
- 3 teaspoons lemon juice
- 250ml rapeseed or sunflower oil
- For the tuna
- 4 tuna steaks
- 1 tablespoon olive oil
- To serve Lime wedges
- For the mayonnaise, place the nori in a spice grinder (coffee grinder) and pulse until you have a fine dust. Set aside.
- Place the egg and egg yolk in the small bowl of a food processor and add the wasabi paste, lemon juice and a good pinch of salt and some ground black pepper. Process for a few seconds until all the ingredients are mixed well and then with the motor still running slowly drizzle in the oil. When the mayonnaise is thick add the pulverised seaweed and mix again. Taste and season with a little salt if necessary. Scrape into a bowl, cover and refrigerate until ready to serve.
- For the tuna, heat a griddle pan to the stage where it is almost smoking hot. Lay the tuna steaks on a board and brush both sides with the olive oil. Season with salt and ground black pepper. Cook the steaks for 1-3 minutes each side, depending on the depth of the steaks and how you like to eat your tuna. I like a raw centre so only cook a steak for barely 1 minute each side. Transfer to serving plates and serve with the mayonnaise, wedges of lime and a crisp salad such as the fennel, orange and watercress salad (see Vegetables recipe section).