You’ll Need
For the Tuna
2 sushi-grade tuna loins (200–220g each)
1 tbsp sesame oil
1 tsp soy sauce
Sea salt
Freshly cracked black pepper
For the Pistachio Crust
60g shelled pistachios, finely chopped
20g black sesame seeds
20g white sesame seeds
1 tsp lemon zest
1 tbsp chopped fresh parsley
1 egg, beaten
For the Wasabi Potato Cakes
500g Maris Piper potatoes, peeled and chopped
30g butter
2 tbsp double cream
1–2 tsp wasabi paste (to taste)
2 spring onions, finely sliced
40g plain flour
1 egg, beaten
100g panko breadcrumbs
Oil spray
For the Soy Ginger Glaze
3 tbsp soy sauce
2 tbsp mirin
1 tbsp honey
1 tsp grated fresh ginger
1 clove garlic, finely grated
1 tsp rice vinegar
To Serve
Pickled cucumber ribbons
Tenderstem broccoli
Spring onions, finely sliced
Micro coriander
Lime wedges
Optional but Dangerous
Oscietra caviar
Fresh avocado slices
Black truffle shavings
Crispy shallots
Method
Preheat your air fryer to 200°C.
Boil the potatoes in salted water for 15–18 minutes, until fork tender.
Drain well and allow the steam to escape.
Mash with the butter, double cream, wasabi paste and spring onions until smooth.
Allow the mash to cool completely.
Shape into 4 equal potato cakes.
Coat each cake in the flour, then the beaten egg, then the panko breadcrumbs.
Lightly spray both sides with oil.
Air fry at 200°C for 10–12 minutes, turning halfway through, until crisp and beautifully golden.
Meanwhile, brush the tuna loins with the sesame oil and soy sauce.
Season lightly with freshly cracked black pepper.
Mix together the chopped pistachios, black sesame seeds, white sesame seeds, lemon zest and parsley.
Brush the tuna lightly with beaten egg before pressing firmly into the pistachio mixture until evenly coated.
Reduce the air fryer temperature to 190°C.
Place the tuna loins into the basket.
Air fry for 3–4 minutes, turning carefully halfway through, leaving the centre beautifully rare.
Remove immediately and rest for 2 minutes.
Meanwhile, combine the soy sauce, mirin, honey, ginger, garlic and rice vinegar in a small saucepan.
Simmer gently for 2–3 minutes until lightly thickened and glossy.
Slice the tuna into thick medallions.
Arrange beside the crisp wasabi potato cakes with Tenderstem broccoli and pickled cucumber ribbons.
Drizzle the warm soy ginger glaze over the tuna.
Finish with sliced spring onions, micro coriander and a squeeze of fresh lime.
If using, garnish with Oscietra caviar, avocado slices or a few delicate black truffle shavings.