Spice-crusted Tuna with Shittake Mushroom Salad

For a contemporary fish dish try David Laris's creative recipe for seared tuna with an Oriental-flavoured side-salad
Spice-crusted Tuna with Shittake Mushroom Salad
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus 30 mins cooling plus chilling
  • Effort: medium



  • 50 g sichuan peppercorns
  • 50 g coriander seeds
  • 50 g sea salt
  • 300 g tuna steaks, trimmed to a barrel-shaped piece 5cm in diameter
  • 2 tbsp vegetable oil
  • 25 g fresh shiitake mushrooms, finely sliced
  • 25 g blewitt mushrooms, finely sliced
  • 50 g bean sprouts
  • handful of coriander leaves
  • handful of leaves red basil, cut into strips
  • 50 g lettuce, roughly torn
  • 3 tsp white wine vinegar
  • 2 tsp minced shallot
  • 2 tsp chopped chives
  • 1 tsp sugar
  • salt
  • 100 g mayonnaise, ideally home-made
  • 30 g wasabi
  • juice of 1 lemons
  • 2 tsp chive oil


1. Grind the peppercorns, coriander seed and sea salt together in a mortar and pestle.

2. Roll the tuna in the peppercorn mixture, coating thoroughly.

3. Heat a griddle pan until hot. Sear the tuna on all sides on the griddle, remove from heat and wrap in cling film. Cool for 30 minutes, then refrigerate.

4. Heat a wok until hot. Add a tablespoon of vegetable oil and heat through. Add the shiitake and blewitt mushrooms, bean sprouts, coriander leaves and basil and stir-fry for 3 minutes, until the bean sprouts are just wilted.

5. Transfer the mushroom mixture to a serving dish and toss in the lettuce.

6. Mix together the remaining vegetable oil, vinegar, shallot, chives, sugar and salt and freshly ground pepper to make a dressing.

7. Mix together the mayonnaise, wasabi, lemon juice and chive oil.

8. Slice the cling film-wrapped tuna into 3mm thick slices, then unwrap the cling film from the slices.

9. Toss the shiitake salad with the dressing.

10. Place a portion of the wasabi mayonnaise on 4 serving plates. Arrange the shiitake salad next to the mayonnaise. Arrange the tuna slices on top of the mayonnaise, next to the salad. Serve.

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