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Blue-Fin Tuna with pickled cucumber salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Graham Sutherland/Golden Square
500g | Loin of tuna, (roughly the shape and size of a pork fillet) |
.5 Cup | Freshly Chopped Mixed Herbs |
Black pepper | |
1 Cup | Cucumber slices, (use a peeler to achieve even fine slices) |
1 Cup | Mange Tout cut into Fine Strips |
.5 Cup | Rice Vinegar |
.5 Cup | Mirin |
Pinch | Salt |
Balsamic vinegar for garnish |
1. Remove any sinews from the tuna and season with salt.
2. Seal the tuna in a very hot pan, turning regularly so that the outer edges are cooked but inside remains pink to rare.
3. Now roll the sealed loin in the herbs and season with black pepper. Set aside to rest for 5 minutes.
4. Now tightly roll the tuna in a piece of cling film so that it forms a fairly even cylindrical shape tying a knot in each end. Refridgerate for about 30 minutes
5. Pour the rice vinegar and mirin into a bowl, season with salt and whisk together.
6. Add the cucumber and mange tout and set aside till the tuna has cooled.
7. Place a small handful of salad in the center of each plate.
8. With a very sharp knife, divide the tuna into 4 thick pieces and then slice each of those into 4 and place on top of the salad.
9. Drizzle each plate with a little balsamic and oil if desired.
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