Spiced Seared Tuna with Mango Cranberry Salsa and Cauliflower Puree

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Seared Tuna is an entree with a Christmas feel to it because of the spices used in the preparation. It has a delicate balance of flavours with a very distinct flavour profile of the spices which makes the dish very festive. The spices compliments the sweet and sour flavours of relish and one can feel free to try other sorts of fruit salsas with it.
Recipe

 

Ingredient                              qty   

Tuna steak/lion                      180 g

Spice mix                                1 tsp

Oil                                           2 tsp

Mango cranberry salasa       2 tbsp

Cauliflowers puree                2 tbsp

Grilled fennel                         1 or 2 slice

Salt                                          as needed

 Spice mix 10 portions

Ingredient                              qty   

Cardamom                             2 no

Cloves                                     4 no

Nutmeg                                  ½  no

Cinnamon                               1 inch stick

Coriander seeds           4 tbsp

Mix pepper corn                    1 tbsp

Process

Ground cardamom, clove, nutmeg and cinnamon to a fine powder.

Add the rest of the spices and crush coarsely.

 

Mango Cranberry salasa  2 portion

Ingredient                              qty   

Mango diced                          3 tbsp

Cranberry fresh diced 2 tbsp

Honey                                     1 tbsp

Lemon juice                           1 tsp

Lemon zest                             ¼ tsp

Minced shallot                       ½ tsp

Chopped mint                        2 tsp

Chopped coriander                1 tsp

Olive oil                                  1 tbsp

Salt & pepper                         as needed

Process

Add all the ingredients together in a bowl and mix well.

Cauliflower puree                 2 portion

Ingredient                              qty   

Cauliflower florets                 2 cup

Leeks                                       2 tbsp

Garlic                                       ½ clove

Milk                                        1 cup

Cream                                     50 ml

Lemon zest                             ¼ tsp

Process

Boil together cauliflower, leeks and garlic in milk until soft and mushy.

Strain the ingredients and reserve the liquid, if any.

Add the cream (and the reserved liquid, if needed) and puree the cauliflower.

Stir in the zest and set aside.

 Assembly

Marinate fennel with salt and pepper.

Crust the tuna with the spice mix and sprinkle some salt.

Sear them in very hot pan. Cook for a 1 minute on each side.

Assemble with puree on the plate with tuna on it and salasa on top.

 

 

 

Ashwini Kumar

Chef Ashwini is a Worldchefs & City and Guilds certified culinary educator, with over a decade of experience as a chef, and as a culinary instructor / trainer. With bachelors in hospitality management, the realms of the culinary industry are intensely explored into. Harboring exceptional motivation & passion in the field, paired with proven track record of culinary ability & creativity, attention to detail. The forte now being, but not limited to, international cuisine, patisserie, bread making, artisan gelato making & training, sous vide cooking, and cook chill cooking. Being a culinary educator for a continual period of time, there is consequential specialty in, culinary training, in the creation and assessment of course / training programme and course content. Momentous ability to mentor and guide students.

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