- 2 medium carrots
- 4 spring onions
- 1 400 g (1 pound) piece fresh yellowfin tuna
- 1 small Chinese cabbage heart, finely shredded (about 1 cup)
- leaves from 1 bunch coriander (cilantro)
- 3 tablespoons roasted pine nuts
- 1 recipe Sesame Dressing
- 4 egg yolks
- 2 tablespoons sesame seeds, toasted
- freshly ground white pepper
- Cut the carrot and spring onions into a fine julienne and soak in ice water for half an hour.
- Place the tuna on a chopping board, and remove the skin. Cut it into rounds of 0.5 cm (1/4-inch) thickness, then cut it lengthwise into strips of about 0.5 cm (1/4-inch) square.
- Place the tuna, carrots, spring onions, cabbage, coriander, pine nuts and dressing in a bowl. Toss to dress and divide between 4 plates. Make a little well in the centre of each, and place an egg yolk on top. Sprinkle with sesame seeds and grind over some pepper. Serve immediately.