Crispy Seared Tuna
Chili Pepper Jelly
Shaved Fennel and Radish Salad
Fragrant Spiced Onion Rings
Just before serving, season the tuna with salt and pepper. Mix
the cornmeal and poppy seeds together and toss the tuna in the
mixture to coat. In a hot pan, fry the tuna on each side for
about 10 seconds. You want the outside to be crispy and the
inside to be rare. Slice and plate.
De seed both the peppers and purée in a food processor.
Sweat the purée of peppers in a medium heated pan and add the
lemon juice, vinegar and sugar.
Bring to a boil and stir in the pectin. Cook for 10 minutes
and pull off the heat.
Add the coriander and steep for 10 minutes. Strain through a
fine mesh strainer and reserve for later. When this cools you
may thin it with a little water or more lemon juice. The
texture should be of a sauce consistency. You may up the
pectin to make a spreadable jelly to be preserved. This can be
done the day before.
Just before serving toss all the ingredients together
Have six plates lined up and ready to go. Toss the fennel
salad and set aside. In a hot pan, heat the vegetable oil and
fry the tuna on each side for about 5 seconds. Remove from the
heat and slice to serve. Place the tuna on the plate and
decorate with the onion rings. Finish with the fennel salad.
Drizzle the plate with the chili sauce and garnish with fresh
herbs and sea salt.
Soak the sliced onions in the milk for 2 hours. Remove the
onions and dry on a piece of paper towel. Combine all the
flour and spices and toss the onions in the mixture to coat.
Deep fry the onions in vegetable oil at 375F until golden and
crispy. Dry on paper towel and reserve until needed. This can
be done the day before.