Andrea's seared oriental tuna with wasabi creme fraiche

Mix all marinade ingredients together, bring to a simmer, remove from the heat and cool down to room temperature.

Slice the tuna into rectangles about 2cm thick and coat with the marinade. Sear in a VERY hot non-stick frying pan on all sides until just cooked but still raw in the middle. Slice into cubes and place onto cucumber rounds topped with wasabi crème fraîche.

Garnish with deep-fried glass noodles and/or wakame and serve on a bamboo skewer.

Makes at least 20

Ingredients

• marinade
• 1 tbsp NoMU Oriental Rub
• 1 tbsp soy sauce
• 1 tbsp Chinese barbecue sauce
• 2 tbsp sweet chilli sauce
• Juice of 2 limes
• 1 tbsp plum sauce
• 400 g loin of tuna
• Peeled and sliced cucumber
• 100 g crème fraîche combined with tsp ½ wasabi paste