Sunday, November 27, 2005

Seared Tuna with Fattoush and Tarama

Seared Tuna

1 kg Yellow Fin Tuna
50 g cracked pepper
10 ml extra virgin olive oil
250 g taramasalata

500 g semi dried cherry tomatoes, halved
500 g Lebanese cucumbers, brunoise
6 red radishes, brunoise
½ bunch shallots, brunoise
2 lemons zested and juiced
150 ml extra virgin olive oil
½ b. flat-leaf parsley, finely chopped
½ b. mint, finely chopped

To make the fattoush, mix all ingredients together.
Allow to marinate before serving.
Roll tuna in cracked pepper.

Heat olive oil in hot pan and sear tuna.
Take off heat and allow to cool.
Slice tuna with a sharp knife as thinly as possible and divide into 100 g portions.


Lay sliced tuna on a flat plate with each piece overlapping so that as much of the flat plate is covered as possible.
Place fattoush in the centre of each plate of tuna and make a well, then place 25 g of quinelled tarama into the centre.
Drizzle with extra virgin olive oil and sprinkle with salt & pepper.

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