SEARED TUNA

Prep/Cooking Time: 45-60 Minutes

Ingredients

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