Printer Friendly

Sesame Seeded Ruby Tuna.

Ingredients (serves two)

50g black sesame seeds

50g white sesame seeds

Two 6oz ruby red tuna steaks

Two bunches of pak choy

15g ginger

5g chilli

10g garlic

30g fresh coriander

30ml oyster sauce

30ml ket jap manis (a sweet soy sauce)

15ml sweet chilli

30ml olive oil

A mango

10g fennel

A spring onion

Six cherry tomatoes

50ml balsamic vinegar

100g caster sugar

One shot of tequila

One lemon

Maldon sea salt

Cracked pepper


1. Place the balsamic vinegar and 80g caster sugar in a small pan and slowly simmer until it is thick enough to coat the back of a spoon.

Very finely chop the fennel, cherry tomatoes, spring onion and mango, and add to mixing bowl.

Add the shot of tequila, juice of a lemon, a sprinkle of salt and pepper, 1 tbsp of the balsamic reduction and the rest of the sugar.

Cover and rest in the fridge for one hour.

2. Peel and chop the ginger, garlic, chilli and coriander.

Heat two frying pans until smoking, add half of the olive oil to one pan and saute ginger, garlic, chilli and coriander for one minute, then add pak choy and saute for one minute before glazing with sweet chilli, oyster sauce and ket jap manis.

Meanwhile, add the other half of the olive oil to pan two.

Mix the sesame seeds together then press both pieces of tuna into them, coating both sides. Seal the tuna in pan two for 30 seconds on each side then rest for one minute.

3. Use a spoon to drizzle the balsamic reduction on a plate.

Then place your pak choy in the middle of the plate, top with the tuna, mix the mango salsa together and place on top of the tuna so the salsa dressing drizzles on the steaks.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2007 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Features
Publication:Daily Post (Liverpool, England)
Article Type:Recipe
Date:Aug 14, 2007
Previous Article:He's a Cook by name ... Chef's Table Laura Davis talks to a wizard of Oz about antipodean food and how to feed scallops to toddlers.
Next Article:The best the region has to offer; Emma Johnson looks at the delights on offer in the coming months for the serious foodie.

Terms of use | Privacy policy | Copyright © 2018 Farlex, Inc. | Feedback | For webmasters