MALDIVES CHARRED TUNA STEAK

 

MALDIVES

Charred tuna steak, new potatoes & Asian salad

SERVES 4

Ingredients

  • 4 tuna steaks 160g
  • Potato salad
  • Asian salad

Make the potato salad, Asian salad and dressing in advance.

Potato salad ingredients

  • 250g new potatoes
  • 1 tsp salt
  • 150g coconut milk
  • 50g double cream
  • 1 tbsp freshly chopped coriander
  • Pinch of curry powder
  • Zest of 1 lime
  • ½ tsp nigella seeds
  • Squeeze of lime juice

METHOD

  1. Wash and scrub the potatoes clean. Place them in a pan of boiling water and add a teaspoon of salt. Cook for approximately 16 minutes until just tender. Drain the potatoes and allow to steam dry.
  2. Pour the coconut milk and double cream into a small saucepan and bring to the boil. Reduce the heat and simmer for approximately 8 minutes until the cream has thickened.
  3. Cut the potatoes in half lengthways and place into a bowl. Pour the coconut cream over the potatoes, add the finely chopped coriander, curry powder, zest of lime and the nigella seeds.
  4. Mix gently to ensure all the potatoes are well coated in the dressing. Add a squeeze of lime juice to taste and check the seasoning.
  5. Allow to cool to room temperature and serve immediately

Asian salad ingredients

  • 60g carrots
  • 60g whole radish
  • 10g chillies
  • 20g spring onions
  • 4g coriander
  • 20g red pepper
  • 10g red onion
  • 10g bean sprouts

METHOD

  1. Finely julienne all the ingredients expect the bean sprouts.
  2. Mix well

Asian dressing ingredients

  • Stock
  • 400g water
  • 40g bonito
  • 10g kombu
    Infuse the above for one hour and then pass through a fine chinois.
  • 20g soy
  • 10g mirin
  • 10g rice vinegar
  • 10g sesame seeds
  • 10g sesame oil
  • 0.3g xatham
  • 10g olive oil
  • Pinch of salt

METHOD

  1. Weigh out 100g of the stock and add all above ingredients except sesame seeds.
  2. Blitz all together then add the sesame seeds.

 

ASSEMBLY

  1. Take the tuna steaks and grill on a red hot griddle to the required degree. Remove and allow to rest for a few minutes.
  2. Place the coconut potatoes on the bottom of the bowl, top with the dressed Asian salad.
  3. Place the tuna on top, dress around with the dressing and serve.
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