Search
  • James Knight-Pacheco

HOT TUNA


Hello everyone!


How are you all?

Summer is here, hence lighter dishes are also required, so I thought to give you a really simple and delicious recipe, that doesn't require too much effort, delivers on flavour, and is super light, great for lunch.


Give it a go!


HOT TUNA

SEARED TUNA, CARROT & RADISH SALAD, YUZU SESAME DRESSING

……………………………………………………………..

TUNA

INGREDIENT

TUNA FILLET-160G

CORN OIL – 20G

SALT-TABLE TO TASTE

BUTTER-UNSALTED 40G

OIL-EXTRA VIRGIN 10ML

ROSEMARY-FRESH-1 SPRIG

GARLIC- FRESH 1 SLICE

LEMOM JUICE-FRESH- TO DEGLAZE

SOYA SAUCE – 1 TSP -TO DEGLAZE

METHOD

Place a non-stick pan on a medium heat, add the corn oil and allow to heat up.

Season the fish on all sides with salt.

Once the oil is hot, place the tuna onto the pan, and do not shake the pan, sear each side on for 10 seconds, making sure it stays on a high heat.

Once the fillet has been caramelized on all sides, add in the butter, then the olive oil, flip the fish over-place in the aromatics and lemon juice-take off the heat-let the fish rest on a separate plate, slice, then serve!

CARROT & RADISH SALAD

INGREDIENTS

CARROT – 50G, finely shaved or grated

WHITE RADISH – 50G, finely shaved or grated

BEANSPROUTS – 20G

CORIANDER – 5G, finely sliced

YUZU & SESAME DRESSING

INGREDIENTS

YUZU or LIME JUICE – 20G

SESAME OIL – 40G

HONEY – 10G

MIXSED SESAME SEEDS – 5G – toasted

METHOD

Whisk all of the ingredients together well, mix with the carrot and radish salad.


Please share your creations, as I love to see how you got on with the recipe, always great to add your own personal twist to the dish too!


Till next time

JKP 😎






0 views
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Instagram Icon

© 2020 by Chef JKP. All rights reserved

Worldwide | info@chefjkp.com