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SEARED TUNA

Prep/Cooking Time: 45-60 Minutes

Printable Version

Ingredients

  • Tuna loin
  • Confit tuna
  • Mayonnaise
  • Chili sauce (like tabasco)
  • Worcestershire sauce
  • Tomato confit
  • Capers
  • Olive oil
  • Vegetable oil
  • Cracked black pepper
  • Lemons
  • Olive oil
  • Chili flakes
  • Salt 
  • Pepper

Instructions

  • Clean the  tuna loin, cut into rondels
  • Reseve the tuna in the fridge till needed
  • (Reserve the tuna trimmings as we will use them to make tuna confit)

  • Place the olive oil in a pan over a medium flame
  • Peel the zest of the lemon directly into the oil
  • Add the chili flakes
  • Squeeze the juice into the oil also
  • Raise up the temperature and heat until the juice bubbles up through the oil
  • Continue to cook till all the juice is gone
  • Remove from the heat and leave to cool at room temperature
  • Once cool transfer to a bottle and reserve at ambient temperature

  • Place the tuna confit in a mixing bowl
  • Add to the bowl the mayonnaise and tomato confit
  • Blend with an immersion blender till a smooth texture is acheived
  • Season the mix with the chili and worcestershire 
  • Season with salt and pepper
  • Reserve in the fridge till needed

  • Heat the oil to 180c
  • Remove the capers from the brins and leave to drain
  • Press the capers between sheets of paper towel to remove any remaining water
  • Place the capers in the hot oil and fry till crispy
  • Remove from the oil and leave to cool on paper towel
  • Once cool place in an airtight container and reserve till needed

  • Heat a pan on the stove over a high heat
  • Take the tuna pieces and dust with salt
  • Roll the tuna in the cracked black pepper
  • Add a little oil to the pan and add the tuna
  • Cook the tuna for 20 seconds then roll in the pan
  • The aim is to cook the tuna all around evenly but keeping the tuna raw inside
  • Once cooked remove the tuna from the pan and leave to cool
  • Once cool wrap the tuna in plastic and reserve in the fridge till needed

To serve

  • Spoon the sauce onto the plate
  • Slice the tuna into 5 even slices
  • Place the tuna atop the sauce 
  • Sprinkle with the crispy capers
  • Finish with lemon oil
Allergy alert

Dairy (eggs (not technically dairy))
Possibility of cross contamination with shellfish

Notes

Gluten free