Sesame Seeded Ruby Tuna.
50g black sesame seeds
50g white sesame seeds
Two 6oz ruby red tuna steaks
Two bunches of pak choy
30g fresh coriander
30ml oyster sauce
30ml ket jap manis (a sweet soy sauce)
15ml sweet chilli
30ml olive oil
A spring onion
Six cherry tomatoes
50ml balsamic vinegar
100g caster sugar
One shot of tequila
Maldon sea salt
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.
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|Publication:||Daily Post (Liverpool, England)|
|Date:||Aug 14, 2007|
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