Sesame Seared Tuna Cakes with Curry Dressing
Remo Berdux, Executive Chef, Ritz Carlton Seoul

8 oz fresh tuna loins
2 oz onions chopped
1/2 oz parsley chopped
1/2 oz dill chopped
1 lemon
1 tsp sour cream
Olive oil
Sesame seeds
Assorted lettuce greens for garnish

Dice the fresh tuna loin into small pieces. Mix with the chopped onions, parsley, dill and sour cream. Season with lemon juice, salt, pepper, and a dash of olive oil. Shape into round patties and dip both sides into the sesame seeds. Brown on both sides in hot pan. Do not cook through. Arrange on a plate with lettuce. Drizzle with Curry Dressing.

Yield: 2 servings

Curry Dressing

2 egg yolks
1 Tbs vinegar
1 tsp mustard
1 tsp curry powder
8 Tbs olive oil
Lemon juice

Whisk first 4 ingredients until blended then gradually add the olive oil whisking constantly until emulsified. Season to taste with salt, pepper and lemon juice.

Yield: Approximately 1/2 cup