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Seared tuna chunks with sesame seeds

I love tuna! Especially when it's lightly seared outside and almost raw inside. You have to try out this recipe: seared tuna chunks with sesame seeds with amazing dipping sauce with tamarind paste, soy sauce and honey. Perfect for ligh lunch or with a bottle of wine and fine conversation. It's a kind of dish that I appreciate the most: minimal effort, maximum results. The preparation takes 20 minutes tops, looks lovely and is really delicious. Give it a try!

Recipe: Seared tuna chunks with sesame seeds

Serves: 2
Ingredients
  • 200 g thick tuna steak
  • 3-4 tbsp black and white sesame seeds
  • one tsp sesame oil
  • 1/2 red chilli pepper
  • one spring onion
  • a few leaves of fresh mint
  • a few leaves of fresh coriander
Method
  • Slice tuna into smaller chunks and coat them in sesame seeds.
  • Heat sesame oil on a pan and sear four sides of each chunk for about 15 seconds per side.
  • Finely chop chilli and herbs.
  • Cut the tuna chunks into 3-4 cm slices.
  • Place tuna on the plate. Top with chilli, spring onion, mint and coriander.
  • Serve with a dipping sauce.

Recipe: Dipping sauce

Ingredients
  • 3 tbso tamarind paste
  • 4 tbsp soy sauce
  • one tsp honey
  • one tsp sesame oil
Method
  • Whisk all the ingredients together.
  • Refrigerate for at least 15 minutes.

Vegan ramen

Is there anything better than a bowl of steaming soup on a cold evening? The only thing I can think of is a long sauna session. But I have always thought that eating Asian soups is a bit similar to visiting sauna, so ramen remains my first choice for rainy days. Also, I have bowls and pots at home, but I don't have a sauna.

Ramen is a Japanese noodle soup dish, containing Chinese-style wheat noodles, broth and various toppings. It's been extremely popular with foodies all over the world for the last few years. You can easily enjoy a great ramen in New York, London or Warsaw.

There are numerous version of the dish, starting with nearly every region in Japan taking pride in its own variation. My recipe is simple and vegan - with fried tofu, shiitake mushrooom and green chillies.

Recipe: Vegan ramen

Serves: 2
Ingredients
  • 1 l oriental broth (recipe below)
  • 200 g ramen noodles
  • 200 g firm tofu, pressed
  • tbsp soy sauce
  • tbsp runny honey
  • 1/2 tsp chilli flakes
  • one carrot
  • 100 g fresh shiitake mushrooms (or dried and soaked)
  • one green chilli pepper
  • a few branches of fresh mint
Method
  • Cut the tofu into thick slices.
  • Whisk soy sauce with honey and chilli flakes.
  • Cover each tofu slice in the marinade and set aside for at least 30 minutes.
  • Pan-fry tofu slices, about 1 minute per side.
  • Peel and julienne the carrot.
  • Slice green chilli.
  • Prepare the noodles according to the instructions on the packet.
  • Cut larger mushrooms into smaller pieces.
  • Pan-fry for a few minutes.
  • Divide noodles between two bowls.
  • Top with hot broth.
  • Add fried tofu and shiitakes, carrot, chilli and mint.

Recipe: Oriental broth

Ingredients
  • 3-4 carrots, peeled
  • 2-3 parsnips, peeled
  • 1/2 celery root, peeled
  • one leek, sliced
  • 2 l water
  • 5-6 slices of peeled ginger
  • one green chilli pepper
  • a few branches of fresh coriander
  • 3 tbsp soy sauce
  • 3 tbsp miso paste
Method
  • Place all the vegetables, ginger, chilli and coriander in a large pot
  • Top with cold water and bring to boil.
  • Reduce heat to low and simmer for 1 1/2 - 2 hours.
  • Strain the broth through a colander.
  • Season with soy sauce, fish sauce and miso paste.

Ceviche

I love ceviche: it's delicious and full of flavour, beautiful and super easy to make. It probably derives from Peru, but is popular in many coastal regions of South America. The dish is made from fresh fish, cured in leche de tigre - a marinade made of citrus juices with coriander, chilli and onions.

Citric acid from limes or lemons cooks the fish. I like my ceviche semi-cooked and raw inside, so I usually leave the fish in the marinade for 15-20 minutes. If you're not a fan of raw fish, you can leave it to marinate for a few hours. Some chefs think the best marinating time for ceviche is as short as 2-3 minutes.

I have prepared two recipes - a very basic tuna ceviche and a sea bass ceviche with coconut milk and roasted sweet potato. There's plenty of room for experiments: modify the marinade adding juice from different citrus fruits, use various kinds of fish and seafood or play with the toppings, trying avocado, corn, grapefruit or pomegranate seeds. Make sure to use very fresh, good quality fish.

Recipe: Tuna ceviche

Serves: 2
Ingredients
  • 300 g fresh tuna steak, diced
  • 1/4 cup lime juice
  • 2 tsp grated ginger
  • 2 tbsp fresh coriander, chopped
  • one garlic clove, finely chopped
  • 1/2 red chilli pepper, finely chopped
  • 1/4 red onion, finely sliced
  • a few coriander leaves
  • a pinch of salt
Method
  • Place the tuna in a bowl, add salt, combine and set aside for 2 minutes.
  • Combine lime juice with ginger, coriander, garlic and chilli.
  • Pour the marinade over tuna, delicately toss together and set aside for 15 minutes.
  • Before serving, combine with red onion and coriander leaves.
  • Serve with roasted sweet potatoes or tortilla chips.

Recipe: Sea bass ceviche

Serves: 2
Ingredients
  • 300 g fresh sea bass, diced
  • 1/4 cup lime juice
  • 3-4 tsp coconut milk
  • 2 tsp grated ginger
  • 2 tbsp fresh coriander, chopped
  • 1/2 green chilli pepper, finely chopped
  • 1/4 red onion, finely sliced
  • one small sweet potato, roasted and diced
  • a few coriander leaves
  • a pinch of salt
Method
  • Place the sea bass in a bowl, add salt, combine and set aside for 2 minutes.
  • Combine lime juice with coconut milk, ginger, coriander and chilli.
  • Pour the marinade over the fish, delicately toss together and set aside for 20 minutes.
  • Before serving, combine with red onion, roasted sweet potato and coriander leaves.
  • Serve with roasted sweet potatoes or tortilla chips.

Roasted fig salad

Light salad with rosemary-roasted figs, watercress and feta. Simple, easy and delicious. Perfect with a glass of dry white wine for autumn dinner.

I hope for many sunny, relatively warm days before winter. Maybe this fall wan't be all warming soups and mulled wine. Just maybe.

Recipe: Roasted fig salad

Serves: 2
Ingredients
  • 5-6 ripe figs
  • 2 cups watercress
  • 100 g feta cheese
  • one tsp brown sugar
  • a handful of rosemary springs
  • 2 tbsp good quality balsamic vinegar
Method
  • Preheat the oven to 190C.
  • Cut the figs into quarters and place them in a baking dish.
  • Sprinkle with brown sugar and chopped rosemary.
  • Roast for about 30 minutes.
  • Divide the watercress between two plates and top with slightly cooled figs.
  • Top with crumbled feta and sprinkle with balsamic vinegar.

Oysters with mignonette sauce

Do you like oysters? For me it was love at first sight. Or even love before first sight. People seem to eat oysters all the time in books and I was sure I was going to do the same. The sound of the word 'oyster', together with a somewhat vague idea of what an oyster could be, always resulted in serious oyster cravings. I saw myself enjoying an oyster platter and a bottle of fine champagne in a noisy Parisian restaurant. Do I need to mention that I was about 11 at the time?

I have a history of craving the unknown and it hasn't always been a success path. The same crazy feeling responsible for my love towards oysters, made me think that roasted chestnuts and I were made for each other. My first time with chestnuts turned out to be a bitter disapointment - they tasted like potatoes. Don't get me wrong, I love potatoes with all my heart. But I excpected something more from chestnuts. I like chestnuts, but it's a relationship without fireworks.

Oysters, however, that's another story. I have instantly fallen in love with their delicate texture and the briny taste of the sea. I usually eat them simple, with a dash of lemon juice. The mignonette sauce is a traditional condiment for oysters, made of shallots, vinegar and black pepper. Try a platter of oysters with mignonette, a fresh loaf of bread and champagne (prosecco or cava will do) or beer. It's better than chestnuts and better than potatoes.

Recipe: Oysters with mignonette sauce

Serves: 2 (or one eager oyster lover)
Ingredients
  • 6 fresh oysters
  • 1/4 cup minced shallots
  • 1/4 cup apple vinegar
  • one tsp frehs thyme leaves
  • 1/2 tsp freshly crushed black pepper
  • 1/2 tsp brown sugar
  • a pinch of salt
Method
  • Combine all the ingredients of the sauce and refrigerate for at least 2-3 hours.
  • Shuck the oysters and place on ice.
  • Serve with mignonette sauce and lemon wedges.
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