Lisa and I had this on Saturday night. The Tuna was from Waitrose and was delicious, I spotted it when I went into the supermarket, they had the tail end of a whole loin and it had that fantastic dark dark red colour and very few of those lines of sinew that you sometimes get.
If the tuna looks pink or remotely grey don't even bother doing this recipe as you are going to be eating this pretty much raw.
Ingredients
tail end of Tuna loin
1 lemon
Extra virgin olive oil
1 red chilli (de seeded and chopped finely)
1 bag of rocket
maldon sea salt
freshly ground black pepper
Method
About half an hour before you want to eat heat a heavy non stick frying pan for about 5 minutes until it is absolutely smoking
hot. DO NOT ADD ANY OIL
Get a chopping board and cover it with some freshly crushed malden salt ( about a dessert spoon) and some ground black pepper. Roll the loin in the mixture until it is has a nice even covering.
Immediately put the loin into the frying pan and sear it all over. It should take no more than 30 seconds on each surface. The tuna should be raw in the middle with just a ring of crusty cooked outside.
Put to one side and allow to cool.
Just before you are ready too eat get the sharpest knife that you have, preferably a large slicing knife, and start slicing the tuna into the thinnest slices you can, starting from the large end working your way to the smaller end will make it a bit easier to cut. Lay these slices out on a plate that is large enough to hold them all without them overlapping.
Sprinkle the rocket over genorously.
Now dress genorously with lemon juice, extra virgin olive oil and a touch of salt.
Finally sprinkle over the chilli.
Absolutely bloody brilliant
If the tuna looks pink or remotely grey don't even bother doing this recipe as you are going to be eating this pretty much raw.
Ingredients
tail end of Tuna loin
1 lemon
Extra virgin olive oil
1 red chilli (de seeded and chopped finely)
1 bag of rocket
maldon sea salt
freshly ground black pepper
Method
About half an hour before you want to eat heat a heavy non stick frying pan for about 5 minutes until it is absolutely smoking
hot. DO NOT ADD ANY OIL
Get a chopping board and cover it with some freshly crushed malden salt ( about a dessert spoon) and some ground black pepper. Roll the loin in the mixture until it is has a nice even covering.
Immediately put the loin into the frying pan and sear it all over. It should take no more than 30 seconds on each surface. The tuna should be raw in the middle with just a ring of crusty cooked outside.
Put to one side and allow to cool.
Just before you are ready too eat get the sharpest knife that you have, preferably a large slicing knife, and start slicing the tuna into the thinnest slices you can, starting from the large end working your way to the smaller end will make it a bit easier to cut. Lay these slices out on a plate that is large enough to hold them all without them overlapping.
Sprinkle the rocket over genorously.
Now dress genorously with lemon juice, extra virgin olive oil and a touch of salt.
Finally sprinkle over the chilli.
Absolutely bloody brilliant
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