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Succulent Tuna Two Ways

Serves 4
  • Steps
  • Ingredients

Steps

  • For the Basil Oil, place a medium saucepan of water over high heat and bring to the boil. Fill a bowl with cold water, add some ice cubes and set aside.
  • Blanch the basil leaves in the boiling water for 45 seconds, then remove and plunge into the ice bath. Strain the leaves and squeeze gently to remove excess water. Place into a tall stick blender canister with the oil and blitz until smooth.
  • Place a fine sieve lined with muslin cloth over a bowl. Pour the blended oil into the lined sieve and allow the basil oil to drip through. Set aside.
  • For the Tuna Ceviche, trim each tuna fillet into a 9x9cm rectangle. Cut each steak in half lengthways to create 4 rectangles. Cut the remaining tuna trimmings into 1cm dice and place into a small bowl. Add juice of 2 of the limes and ½ of the chopped chilli to the diced tuna. Toss gently to coat, then cover with cling film and set aside in the fridge for at least 10 minutes.
  • Meanwhile, in a separate bowl, combine the juice of the blood orange, remaining lime, lemon, tangelo, grapefruit along with the fish sauce, sugar, avocado, shallot, mint and remaining chilli. Whisk to combine. Season dressing with salt and pepper and adjust seasoning with fish sauce if needed. Set aside in the fridge.
  • Drain the diced tuna and discard excess lime juice. Return tuna to the fridge until serving.
  • For the Whipped Feta, place all ingredients into a stick blender and blitz until creamy and smooth. Transfer to a piping bag and set aside in the fridge.
  • For the Vegetables, place the Karkalla and Samphire in a bowl with lemon juice, toss to coat and set aside. Use a vegetable peeler to peel the cucumber into long thin ribbons.
  • For the Crispy Chives, heat oil in a medium saucepan over high heat. Add chives and deep fry for 30-40 until crisp and vibrant green, then remove from the oil and set aside to cool on paper towel.
  • For the Herb Crusted Tuna, toast the coriander seeds in a dry small frypan until fragrant. Place in the mortar and pestle with peppercorns and pink salt and grind to a coarse powder.
  • Sprinkle the mixture over the tuna steaks and gently toss to ensure that the tuna is completely coated. Heat the oil and butter in a fry pan and when the pan is hot, sear the tuna steaks for 45 seconds on each side. Cut each tuna steak into 3 portions.
  • Slice the watermelon to 1/2 cm thick slices and remove the skin. Cut watermelon slices to the same size as Herb Crusted Tuna pieces. Place the tuna steak on top of the watermelon.
  • To serve, arrange 3 pieces of the Herb Crusted Tuna on watermelon along the middle of each plate. Spoon small pieces of the Ceviche and avocado around the plates and spoon some of the excess dressing over each mound. Strain the dressing to remove excess solids and add the cucumber ribbons to the dressing. Tightly roll up the cucumber and place a roll at each end of the plates. Scatter the Karkalla, Samphire and red vein sorrel and pomegranate seeds along the middle of the plate. Spoon some of the Basil Oil on top of the herb crusted tuna. Pipe generous dots of the Whipped Feta around the Vegetables. Use tweezers to drop flower petals around the plates. Top with Crispy Chives.

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