Pan roasted sesame crusted tuna loin
Serving size: 4
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients:
Featured in:
May 2013
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
Featured in:
May 2013
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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Lincolnshire Life Magazine Newsletter 05/24 - mailchi.mp/lincolnshirelife.co.uk/lincolnshire-life-magazine-newsletter-05-2024
