Seared Tuna and Chili Pepper Jelly

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

and plate.

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.