Crusted tuna with wild rocket & nuoc cham

Crusted tuna with wild rocket & nuoc cham

Thon en croûte, roquette sauvage et nuoc cham

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

There is no regulation around the use of the term ‘sashimi-grade’, although your fishmonger usually reserves this label for their freshest fish. Here, I ask for sashimi-grade tuna, as it should be cooked to rare, but still be pink in the middle.

Ingredients

Quantity Ingredient
vegetable oil, for deep-frying
3 large egg whites
2 tablespoons potato starch, (see glossary)
400g fillet of sashimi-grade tuna, cut into four equal pieces
6 round rice crackers, ground into small crumbs
100g wild rocket leaves
2 french shallots, thinly sliced
1 tablespoon extra virgin olive oil
80ml Nuoc mam cham dipping sauce
edible flowers, to garnish (optional)

Method

  1. Pour vegetable oil to a depth of 8 cm into a deep saucepan and heat to 180˚C, or until a cube of bread dropped into the oil browns in 15 seconds.
  2. Whisk the egg whites and potato starch together in a shallow bowl until smooth. Coat the tuna pieces with the mixture, then roll in the rice cracker crumbs, making sure the entire surface is covered.
  3. In small batches, deep-fry the tuna for 45 seconds, or until golden brown and crisp — 45 seconds doesn’t sound like much cooking time, but we want the tuna to be rare in the middle. Remove and drain on paper towel.
  4. Meanwhile, in a mixing bowl, combine the rocket and shallot. Drizzle with the olive oil and toss, then transfer to serving plates.
  5. Cut the tuna crossways into slices about 2 cm thick, then arrange over the rocket leaves. Dress with the nuoc mam cham, garnish with edible flowers if desired, and serve.
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