Seared Tuna Steak with Wasabi Mashed Potato and Fig Marmalade

Preparation Time 30 minutes
Cooking Time 20 minutes
Standing/Marinating 0 minutes
Serves 4 portions
seared tuna steak
1kg of tuna, cut to about 2cm thick steaks (250g) Dressing:
Sesame Seed to coat tuna 60ml/4x Tbsp Kikkoman Soy sauce
4 bunches Pak Choi 30ml castor sugar
2 large sweet potatoes, cleaned and skinned 5ml lime juice
1 Tbsp Wasabi powder chilli to taste (John West minced chilli)
1 tsp whole Grain mustard 15ml fish sauce
1 Tbsp Olive oil Chopped fresh ginger root
50g Butter
25g fig jam
Red onion, chopped finely


  1. Bring a pan of water to the boil and placed the sweet potatoes into the water. Cook until soft.
  2. Drain the water and add the butter and a splash of olive oil to the potatoes.
  3. Add 1 tsp of Wasabi powder and the mustard to the potatoes and mash all the ingredients together. Taste the mash for Wasabi presence and add more if required. Be careful not to add too much. Set aside and keep warm.
  4. Place the red onion in a pan and fry until translucent. Add the fig jam and allow to boil. Remove from heat and set aside.
  5. Wash the Pak Choi and cut the stems off. Boil the Pak Choi in a small amount of water until just soft. Drain and keep warm.
  6. Lightly coat each steak with a little soy sauce and sesame seed.
  7. Prepare a frying pan with a little oil and heat until smoking. Fry in hot pan for approx. 45 second on each side (check ‘whiteness’ of the cooking side).
  8. Mix together the dressing ingredients and heat in a saucepan until the mixture ‘bubbles’. Remove from stove and serve on the side or pour over fish.

To Plate:

  1. Place a serving of mashed potato onto a plate. Place the tuna steak on top of the mash and top with a teaspoon of fig marmalade and coriander. Dress the plate with the sauce and add the Pak Choi to the plate.