Friday 20th October 2017
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Serves 4
Preparation time: 10 minutes
Cooking Time: 5 minutes

Ingredients
1 loin of fresh tuna about 300g in weight
20 Lincolnshire asparagus spears
150g fresh samphire
1 clove of garlic – chopped
2 tablespoons rapeseed oil
1 tablespoon sesame oil
Salt to season

Ingredients for the dressing:
2 tablespoons of crème fraîche
1 tablespoon yuzu lime juice
1 teaspoon Pernod liqueur
1 tablespoon tonic water
Salt and ground white pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan roasted sesame crusted tuna loin, wilted samphire with Lincolnshire asparagus and yuzu dressing

METHOD
To make the dressing, place all the ingredients in a bowl and mix well.

Coat the tuna loin with a tablespoon of sesame oil and roll in sesame seeds. Heat the rest of the sesame oil in a non-stick pan and gently pan roast each side of the tuna for about 30 seconds.

Set the tuna aside and in the same pan add the garlic and cook the washed samphire on medium for 1 minute.

Blanch the asparagus in salted boiling water for 2 minutes, drain and toss with rapeseed oil.

Slice the tuna and serve on a bed of samphire with asparagus and drizzled yuzu dressing.

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