The sauce that chef Cheong Liew serves with thin slices of poached pork is equally delicious in this dish of seared tuna with garlic sauce. As the tuna is quite rare, almost raw, it’s important to use sashimi-grade; ask for a log of sashimi-grade tuna that’s already been trimmed of any sinew or membrane, the technical term is ‘saku-cut’ as saku means ‘block’ in Japanese. If you’d like it even rarer, sear it with a kitchen torch to just colour the outside rather than in a frying pan. A glass of Peter Drayton’s Anomaly, an unusual pinot noir-shiraz blend, matches this meaty tuna dish beautifully.
Serves 2 as a starter
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