Nothing tops tuna

But it often becomes confusion rather than fusion. So my tip to the chef is to keep it simple. Don’t try to reinvent the wheel. Just put your little stamp on it. That is exactly what I did with the Mediterranean Tuna Tartar. 

Fusion, though, also needs a “wow” presentation. You need interesting plates and bowls. I’ve served food in a martini glass. Be creative! 

I was recently at the Ritz Carlton Marina Del Ray in California and they had an amazing-tasting tree of spoons holding seared tuna with a mango salsa. 

Tuna is a fantastic fish, almost zero in fat content and high in protein. It must never be overcooked or else it will taste the same as canned tuna. Have it rare or sear it in a pan for just a minute each side. 

There might be some mercury content, but, again, we have to look at what we’re switching it up from. If you have some cholesterol in, say, shrimp and some mercury in tuna that’s served with lots of fruit and vegetables, which is healthier? So don’t beat yourself up too much. 

Health depends on what we do “on average”. So make the average: high protein, lots vegetables and fruit, no deep-frying, no cream, butter or cheese and very little oil and you’re all set to go. Reduce carbohydrates where you can. Eat carbohydrates before noon and you’ll burn them off before they turn to sugar and then fat.

Sashimi salad is a very Japanese dish and salmon skin is fantastic is rich in omega-3 oils that are great for the skin and hair. Japanese cuisine has taken on the world. Go to any city in the world and you find this fabulous fare. 

Zuma in Bangkok leads a real new wave of Japanese restaurants. Vie has just opened a Japanese restaurant that harks back to the opulence of traditional dishes with perfect ingredients. And remember: Japanese cuisine happens to be one of the healthiest. Just avoid the tempura and you can have a wonderful meal and never get that bloated that so many other types of cuisine cause.

Here are a few places where I had the most memorable experiences around the world: Tokyo Joe’s in Hong Kong, Nobu in New York, Jogaya Star Hill in Kuala Lumpur, the Vie Bangkok and Sushi Samba in Miami. If you’re ever in one of these cities, then give them a try.

 

SASHIMI SALAD

Serves 2

300g or 1 large tuna steak (sashimi-grade – ask at the fish counter), sliced thin

300g salmon fillet, no skin, sliced thin

2 tablespoons sesame seeds

Bowl of mixed green leaves including rocket 

1 avocado

Dozen cherry tomatoes, sliced in half

4 sheets seaweed paper, shredded

 

For the dressing

4 tablespoons sesame oil

Juice 1 lemon

1 teaspoon wasabi paste

2 tablespoon olive oil

 

Place the salad leaves in a bowl. Slice the avocado and add, along with the seaweed and tomatoes. 

In a large, non-stick pan, heat a little olive oil.

Sprinkle one tablespoon of the sesame seeds on a plate and coat the tuna top and bottom. 

Sear the tuna on high heat for 30 seconds each side. Remove from the pan and slice thinly.

Mix all the dressing ingredients and toss well in the salad. 

Place the salad in your serving bowl and add the tuna and salmon, topped with the remaining sesame seeds.

 

MEDITERRANEAN TUNA TARTAR

Serves 4 as a starter

 

400g fresh tuna, sashimi grade, 8 oz finely chopped

2 tablespoon olive oil

1 avocado finely chopped

12 black olives finely chopped

Juice of 1 lemon

1 tablespoon sun-dried tomato paste (or whiz in a blender some sun-dried tomatoes and olive oil)

2 tablespoons pine nuts

Handful fresh basil leaves, shredded fine

 

Mix all the ingredients except the lemon juice in a large bowl. When ready to serve, add the juice and mix well.

Serve in a pastry ring with a drizzle of herb oil, or in a martini glass.

 

 

 

British celebrity chef Daniel Green loves to create healthy recipes that are easy to follow. His column “Make It Today” will share his passion of good food that is low in fat but modern and full of flavour and will run every last Sunday of the month.