Peter Gordon's seared tuna recipe is true to the chef's proudly fusion style, taking us on a culinary tour around South-east Asia with Japanese flavours rubbing shoulders with a distinctly Thai lime and chilli dressing. The devilish black sauce that accompanies the dish is made from nori seaweed, laced with a hit of sake for a punchy flavour. The tuna in this recipe is quickly seared, then plunged into an ice bath - this allows for a flavourful caramelisation to take place on the outside of the fish but stops the cooking process.
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Begin by preparing the tuna. Brush the tuna pieces with the sesame oil and place in a very hot pan to sear evenly, cooking for 20 seconds on each side. Remove the tuna from the pan and immediately plunge into a bowl of iced water to halt the cooking process
500g of tuna loin, cut into 2.5 - 3cm square batons
2 tbsp of sesame oil
Leave the tuna in iced water for 3 minutes, then remove and drain on a cloth. Once drained, set aside until required
For the lime chilli dressing, pound the lime zest, palm sugar, chilli and salt with a pestle and mortar and mix in the lime juice and fish sauce
1 tsp lime zest
1/2 chilli, finely chopped
1 tsp palm sugar, grated
1/4 tsp coarse sea salt
60ml of lime juice
5ml of fish sauce
Combine the prepared salad ingredients in a bowl and toss through the lime chilli dressing to coat
100g of papaya, green, julienned
150g of green mango, julienned
100g of cucumber, peeled and julienned
1/2 bunch of coriander, cut into 1cm lengths
To make the nori sauce, toast 8 of the nori sheets over a char-grill or open flame, taking care not to let the sheets catch fire. Crush the toasted sheets, then tear up the remaining nori sheets and combine
30g of nori seaweed, or about 10 sushi sheets
Meanwhile, add the mirin, sake, tamari and red wine vinegar to a pan and bring to the boil. Add the crushed nori and reduce to a rolling simmer for 1 minute, stirring well. Blitz with a stick blender and allow to cool in the fridge until required
100ml of mirin
100ml of sake
70ml of tamari
40ml of red wine vinegar, Greek
Make the peanut gomasio by simply pounding the sesame seeds, salt and peanuts in a pestle and mortar until coarse
50g of toasted sesame seeds
30g of flaky sea salt
60g of toasted peanuts, roughly chopped
To serve, thinly slice the tuna and arrange on top of the dressed salad. Drizzle over the nori sauce, sprinkle with the gomasio and garnish with micro-coriander
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