Serves 1 portion
160g yellow fin tuna steak
sprinkle sea salt flakes
125ml Barker’s Professional Korean BBQ Sauce
1 finger eggplant, quartered
100ml Barker’s Professional Miso & Honey Dressing
5g toasted sesame seeds
handful cavelo nero kale, washed
100g freekeh, cooked and kept warm
150g pumpkin, diced, roasted and kept warm
1 piece firm tofu slab
1 tsp salmon roe (optional)
handful edible flowers
In a sauté pan, heat a little cooking oil, season the tuna with salt and sear the tuna on all sides, making sure it is golden brown.
Remove onto a paper towel and pat dry. Slice into 2 to 3 pieces and coat each piece of tuna in the Barker’s Professional Korean BBQ Sauce.
Preheat the oven to 180°C and line a tray with baking paper. Toss the eggplant through the Barker’s Professional Miso & Honey Dressing and lay on the tray. Roast until tender and golden, approximately 20 minutes. Remove from the oven and scatter over the sesame seeds.
In the pan the tuna has been seared in, add a little more cooking oil, add the kale and wilt down with a splash of water. Remove from the pan onto a paper towel.
Add a little more cooking oil and fry the tofu on both sides.
In a deep bowl, place in the tuna, tofu, freekeh, kale, pumpkin and eggplant.
Garnish with salmon roe, edible flowers and a little more Barker’s Professional Korean BBQ Sauce.