Sesame Crusted Tuna, Pickled Carrots, Cabbage, Seaweed with Birch & Waite Professional Japanese Style Dressing

Serves 10

Associated Products:


  • 600g Tuna Sashimi Grade sustainably sourced
  • 20g black sesame seeds
  • 20g toasted white sesame seeds
  • 400g red cabbage, finely shredded
  • 400g pickled carrots (cooked weight):
    • 300g carrot, julienned
    • 300g purple carrot, julienned
    • 300g pickling liquid:
      • 70g white wine vinegar
      • 70g caster sugar
      • 500g water
      • 3g coriander seeds
      • 2g mustard seeds
      • 5g cinnamon
      • 6g star anise
      • 2g pink peppercorns
  • 300g zucchini, julienned
  • 20g yaki nori seaweed sheets, julienned 2mm strips
  • 50g pickled ginger
  • 8g black sesame seeds
  • 6g toasted white sesame seeds
  • 50g radish, finely sliced
  • 180g Birch & Waite Japanese Style Dressing

To garnish

  • 25g shallot, finely sliced
  • 5g yaki nori seaweed


  1. Roll the tuna fillet in the toasted white sesame seeds & black sesame seeds until evenly coated on all sides. Heat 1 tablespoon of olive oil on a high heat in a non stick pan, sear the tuna on each side for approx. 30 seconds until barely cooked & still raw inside. Remove from pan, chill & slice into 1cm pieces.
  2. For the pickled Carrots, firstly make the pickling liquid, combine all the ingredients in a saucepan and bring to the boil gently until the sugar has dissolved, remove from the heat & chill. Once chilled add the julienned carrots and leave to sit for 1 hour. Remove & drain.
  3. In a large mixing bowl combine the pickled carrots, julienned zucchini, finely shredded red cabbage, julienned seaweed, black sesame seeds, toasted white sesame seeds & the Japanese Style dressing
  4. To serve place the dressed slaw in a large bowl or plate, top with the sesame crusted tuna & drizzle with a further 40g of the Japanese Style dressing. To finish Garnish with the sliced shallots & julienned seaweed

Chef's Tip

Use a pair of kitchen scissors to julienne the seaweed sheets