Tuna

Name: Tuna
Ingredients: 56 grams white pepper; 56 grams black pepper; 56 grams fennel seeds; 56 grams coriander seeds; 56 grams ground cumin; 454 grams tuna (2 fillets); 4 egg yolks; ¼ bunch coriander; ¼ bunch chives; ¼ bunch parsley; 4 jalapeños (seeded); 240 ml mirin; 350 ml olive oil; 3 sweet red peppers (roasted); 1 cucumber (finely sliced)

Easy

Serves:

Indulge in the tantalising flavours and textures of perfectly seared Tuna with this enticing recipe. Embrace the opportunity to savour the firm texture and rich flavour of this versatile Tuna. Whether you prefer to cook them rare, medium, or well-done, you can easily satisfy your seafood cravings with this recipe. Simply season the steaks and sear them quickly on the grill or hob, allowing the natural flavours to shine through. Prepare yourself for a culinary delight as you relish the tender and succulent Tuna that will undoubtedly captivate your taste buds and leave you longing for more

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Ingredients
Method

Tuna seasoning

56 grams white pepper
56 grams black pepper
56 grams fennel seeds
56 grams coriander seeds
56 grams ground cumin
454 grams tuna 2 fillets
4 egg yolks
¼ bunch coriander

Jalapeño vinaigrette

¼ bunch chives
¼ bunch parsley
4 jalapeños seeded
240 ml mirin
350 ml olive oil
3 sweet red peppers roasted
1 cucumber finely sliced

Pre-heat the oven to 160°C and roast the white pepper, black pepper, fennel, and coriander for 15 minutes. Then, mix them with cumin and process the mixture in a blender until finely ground
Coat the tuna well with the roasted spices and pan-sear it until medium rare. Set the tuna aside
Prepare the jalapeño vinaigrette by mixing 2 of the egg yolks with the coriander, chives, parsley, and jalapeños in a blender. Add 120ml of mirin and slowly pour in 175ml of olive oil to emulsify the vinaigrette
Make the roasted pepper vinaigrette by blending the remaining 2 egg yolks with the remaining 120ml of mirin and the roasted red peppers. Emulsify the mixture by adding the remaining 175ml of olive oil
Place the jalapeño vinaigrette and the roasted pepper vinaigrette on each half of a large platter
Slice the tuna and arrange the slices on top of the vinaigrettes. Garnish the dish with cucumber slices

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Ingredients

Tuna seasoning

56 grams white pepper
56 grams black pepper
56 grams fennel seeds
56 grams coriander seeds
56 grams ground cumin
454 grams tuna 2 fillets
4 egg yolks
¼ bunch coriander

Jalapeño vinaigrette

¼ bunch chives
¼ bunch parsley
4 jalapeños seeded
240 ml mirin
350 ml olive oil
3 sweet red peppers roasted
1 cucumber finely sliced

Method

Pre-heat the oven to 160°C and roast the white pepper, black pepper, fennel, and coriander for 15 minutes. Then, mix them with cumin and process the mixture in a blender until finely ground
Coat the tuna well with the roasted spices and pan-sear it until medium rare. Set the tuna aside
Prepare the jalapeño vinaigrette by mixing 2 of the egg yolks with the coriander, chives, parsley, and jalapeños in a blender. Add 120ml of mirin and slowly pour in 175ml of olive oil to emulsify the vinaigrette
Make the roasted pepper vinaigrette by blending the remaining 2 egg yolks with the remaining 120ml of mirin and the roasted red peppers. Emulsify the mixture by adding the remaining 175ml of olive oil
Place the jalapeño vinaigrette and the roasted pepper vinaigrette on each half of a large platter
Slice the tuna and arrange the slices on top of the vinaigrettes. Garnish the dish with cucumber slices