Black Sesame Crusted Tuna with Wasabi Mash

Ingredients

• 1500 g Yukon Gold potatoes (peeled and cubed)(500g)
• 25 g sea salt(5g)
• 31 clove smashed garlic(5g)
• 4100 ml whole milk(100g)
• 540 g unsalted butter(40g)
• 615 g wasabi paste(15g)
• 7400 g fresh Ahi tuna loin (sashimi grade)(400g)
• 840 g black sesame seeds(40g)
• 920 g white sesame seeds(20g)
• 1015 ml toasted sesame oil(15g)
• 1110 ml soy sauce(10g)
• 1220 ml neutral oil(20g)
• 1360 ml low-sodium soy sauce(60g)
• 1415 ml mirin(15g)
• 155 g brown sugar(5g)
• 1620 g scallions (finely curled in ice water)(20g)
• 175 g additional toasted sesame seeds(5g)

Instructions

1. 1Boil potatoes in salted water with smashed garlic until tender, then drain thoroughly.
2. 2Mash the potatoes while hot, slowly incorporating milk, butter, and wasabi paste until perfectly smooth and creamy.
3. 3Mix black and white sesame seeds on a flat plate; whisk together sesame oil and soy sauce in a small bowl.
4. 4Brush the tuna blocks with the soy-sesame oil mixture, then press firmly into the seeds until all sides are evenly crusted.
5. 5Heat neutral oil in a non-stick pan over very high heat; sear the tuna for only 30-45 seconds per side to keep the center raw and pink.
6. 6Remove tuna from the pan and let it rest for 2 minutes before slicing into 1 cm thick medallions with a very sharp knife.
7. 7In the same pan, simmer the soy sauce, mirin, and brown sugar for 2-3 minutes until it thickens into a glossy glaze.
8. 8Spread a thick, smooth layer of wasabi mash across a long serving platter.
9. 9Shingle the sliced tuna medallions neatly on top of the bed of wasabi mash.
10. 10Garnish with curled scallions and drizzle the warm soy reduction around the base of the mash before serving.