Seared Tuna Kimchi Bowl

Por Jamie Oliver · 20 min

Ingredientes

Modo de preparo

1. Blend the yoghurt and kimchi in a small food processor until smooth.
2. Heat a large non-stick pan over medium-high heat, spritz with olive oil, then add the rice. Stir in the grated carrot and the broad beans with a splash of water. Heat through for 2 minutes, then season to taste.
3. Divide the rice between bowls, or press half at a time into an oiled small bowl and turn out into two mounds.
4. Wipe out the pan, spritz the tuna with oil, season with a small pinch of sea salt and black pepper, and sear 1 minute per side so the middle is still pink. Remove.
5. Wipe out the pan and toast the sesame seeds until golden, tossing often. Meanwhile, squash the cucumber with the heel of your hand, roughly chop it, and toss with the lemon zest and juice and the soy sauce.
6. Add the kimchi yoghurt to the bowls with the dressed cucumber, slice the tuna and add it, then scatter over the hot toasted sesame seeds and toss before eating.

Resumido do vídeo de Jamie Oliver. Assista para ver os detalhes.

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