Jim’s tuna carpaccio with sesame seeds and salted popcorn

Jim’s tuna carpaccio with sesame seeds and salted popcorn

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

Jim: Tuna carpaccio is one of those dishes that has stayed in the restaurant, no matter how many chefs pass through. I have not departed from the comfort of the old faithful but I have modernised it. The addition of popcorn originally came from a beer-matching dinner Stefano and I did; I created this dish to go with the award-winning sun light mildura brewery beer and served the pocorn in little paper cups with the tuna carpaccio in the centre of the table. It was a hit; not only did the popcorn work with the beer but it was a perfect accompaniment to the tuna. Any style of salted popcorn is fine.

Ingredients

Quantity Ingredient
1/2 cup salted popped popcorn
300g sashimi-grade yellowfin tuna fillet
plain flour, for dusting
300g sesame seeds
3 free-range egg whites, lightly whisked
100ml extra-virgin olive oil
1 tbsp chives, snipped, with flowers if you can get them

Method

  1. Use a spice grinder or food processor to grind half of the popcorn to a coarse powder.
  2. Cut the tuna into 10 cm × 5 cm pieces (as close to rectangular as you can get) following the length of the grain. Dust the tuna in the flour to coat evenly, patting off any excess with your hand.
  3. Place the sesame seeds in wide shallow dish. Toss the tuna in the egg whites to cover, then roll in the sesame seeds to coat.
  4. Heat 2 tablespoons of the oil in a large frying pan. Add the tuna and sear on each side for about 10 seconds, or until the sesame seeds are lightly browned – remember this is a carpaccio, so you don’t want to cook the tuna.
  5. Remove the tuna from the pan and cut into 5 mm slices. Arrange the slices on plates and drizzle with the remaining olive oil. Scatter the popcorn, popcorn powder and chives over the top.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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