Char grilled spiced tuna and snail sausage

Recipe from: 12/1/2006 12:00:00 AM
Ingredients 17
Servings 2
Time 60

Ingredients

  • 10
    ml
    Paprika
  • 10
    ml
    Salt
  • 10
    ml
    Grounded black pepper
  • 10
    ml
    Cajun
  • 4
    Portions of fresh tuna about 80g each
  • 60
    ml
    Sweet Indonesian soya sauce
  • 15
    ml
    Butter
  • Half and onion chopped
  • One can on snails
  • 45
    ml
    Oil
  • 1
    Atichoke
  • Half and onion
  • 1
    Clove of garlic
  • 60
    ml
    Tempura flour
  • 30
    ml
    Water
  • 4
    Oysters
  • Serve with rocket
 

Method

 
1. Mix together the spices, roll the tuna in the spice mixture until completely covered and set aside.
2. In a saucepan, heat the soya sauce until thickened (it should have the consistency of light syrup).
3. To make the sausage: Melt the butter and sauté onion and garlic until soft. Add snails and cook for 1 minute. Allow to cool. Chop the mixture until it resembles a coarse mince. Season to taste.
4. Place mixture in a piping bag fitted with a large nozzle. Push the casing over the nozzle and with even pressure, press the mixture into the casing. Tie both ends of the casing and place sausage in the fridge.
5. For the artichoke purée, heat the oil and sauté onion and garlic until soft. Add artichokes and fry lightly,season and allow to cool. Purée in a blender.
6. Shuck and rinse oysters, place on ice and refrigerate. To prepare the tempura batter, place flour into mixing bowl and season. Add water until it resembles a pancake mixture. Allow to rest in fridge.
7. Seal sausage in a hot pan and place in the oven for about 7 minutes. Heat artichoke purée and keep warm. Place oysters into the batter and fry in deep fat fryer or hot oil. Cook until golden. Keep warm.
8. Place the tuna on a hot griddle pan and cook for 1 minute on each side. Assemble on a serving plate and drizzle with soya reduction.
 

Read more on: fish/seafood  |  grill
 

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