Tuna Tataki with Green Papaya Salad and Sesame Dressing


  • 600 grams tuna loin
  • 2 tablespoons each fish sauce and mirin
  • 1 tablespoon each sesame oil and soy sauce
  • ½ Spanish onion, thinly sliced
  • 160 grams green papaya (about ½ small), cut into julienne on a mandolin
  • 200 grams red papaya (about ½ small), sliced
  • 1 cup each of mint and coriander
  • 1 long red chilli, thinly sliced

 Sesame dressing

  • 50 grams brown sugar
  • ¼  teaspoon cumin seeds
  • 4 coriander seeds
  • A pinch chilli flakes
  • 75 ml lime juice
  • 35 ml fish sauce
  • 25 ml sesame oil
  • 2 teaspoon soy sauce
  • 25 grams toasted sesame seeds


  • Place tuna in a small non-reactive dish.
  • Combine fish sauce, mirin, sesame oil and soy in a bowl, whisk to combine then pour over kingfish and refrigerate, turning occasionally, for flavours to develop (4-6 hours).
  • Meanwhile, for sesame dressing, pound sugar, cumin, coriander and chilli in a mortar and pestle until finely ground, whisk in remaining ingredients and set aside.
  • Preheat a char-grill over medium heat, remove kingfish from marinade, pat dry with absorbent paper and grill, turning once, until golden and cooked rare (1-2 minutes each side), thickly slice across the grain, set aside.
  • Combine remaining ingredients in a bowl, add dressing, toss and serve with kingfish.
40 minutes
4 portions