- James Knight-Pacheco
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!
SEARED TUNA, CARROT & RADISH SALAD, YUZU SESAME DRESSING
CORN OIL – 20G
SALT-TABLE TO TASTE
OIL-EXTRA VIRGIN 10ML
GARLIC- FRESH 1 SLICE
LEMOM JUICE-FRESH- TO DEGLAZE
SOYA SAUCE – 1 TSP -TO DEGLAZE
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
CARROT – 50G, finely shaved or grated
WHITE RADISH – 50G, finely shaved or grated
BEANSPROUTS – 20G
CORIANDER – 5G, finely sliced
YUZU & SESAME DRESSING
YUZU or LIME JUICE – 20G
SESAME OIL – 40G
HONEY – 10G
MIXSED SESAME SEEDS – 5G – toasted
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