Fresh marinated tuna

Recipe from: 2009
Fresh marinated tuna

Ingredients 30
Servings 4
Time 30 minutes

Ingredients

  • Marinated tuna
  • 4 x 200g
    thick tuna loin steaks
  • 80
    ml
    olive oil
  • 1
    Tbs
    lime juice
  • 1
    Tbs
    fresh ginger, grated
  • 1
    Tbs
    fresh coriander leaves
  • 80
    ml
    sesame seeds
  • Rice noodle salad
  • 3
    spring onions, finely chopped
  • 1
    small papaya, diced
  • 1
    large avocado pear, skinned and thinly sliced
  • 1/3
    white radish (peeled and finely shredded)
  • 250
    g
    rice noodles
  • 2
    Tbs
    plain cashew nuts
  • Coriander dressing
  • medium bunch coriander
  • 200
    ml
    olive oil
  • 1-3
    fresh red chillies, (depending on how hot you like your food) de-seeded and finely sliced
  • 1
    tsp
    fish sauce
  • 1
    tsp
    soy sauce
  • 1
    tsp
    sugar
  • 1
    Tbs
    lime juice
  • Tempura prawns
  • 120
    g
    plain flour
  • 250
    ml
    ice cold soda water
  • pinch each Maldon sea salt and pepper
  • 1
    1 egg, beaten
  • 120
    g
    cornflour plus an extra 50g
  • 8
    medium raw prawns (plus 1 to test)
  • oil for deep frying
 

Method

10 minutes
 
Marinated tuna
Mix together all the ingredients for the marinade except for the sesame seeds. Marinate the tuna for 30 minutes.
When ready to cook, wipe off excess marinade and roll each tuna loin in the sesame seeds. Reserve.

Rice noodle salad

Prepare and lightly mix all the ingredients for the salad. Cook noodles in boiling water as per packet instructions.
Once cooked, refresh by plunging immediately into iced water to prevent them from continuing to cook and
becoming sticky. In a dry pan toast cashews on a medium heat shaking frequently until slightly browned, making
sure not to burn (4-6 minutes). Mix the cold noodles with the salad ingredients.

Coriander dressing

In a blender, blitz all the dressing ingredients together. Reserve both salad and dressing.

Tempura prawns

When ready to serve, thoroughly mix together the flour, soda water, salt and pepper. Then add the egg and
gently stir in the cornflour (do not worry about small lumps). Lightly dust the prawns in the extra cornflour,
shake off any excess and dip in the batter. Shake once to remove excess batter, then deep-fry at 180ºC until crisp.
If you don’t have a thermometer or fryer with a temperature control, the oil in the pan should bubble vigorously
but not violently around the prawns. The prawns should be light brown after about 1½ - 2 minutes. Test one
first if you are not sure of the temperature of the oil and then adjust the temperature accordingly. If it cooks too
quickly and the batter is burnt before the prawn is cooked then turn down the heat, and vice versa if too cool.
The correct temperature will produce a light golden batter and a succulent prawn.

To serve

Once the temperature of the oil is correct and you have tested a prawn, heat a griddle or frying pan until smoking
hot. Lightly oil the tuna loins (not the pan) and sear for about 1 minute on each side for medium rare. Dress
the salad with enough dressing to coat the salad evenly (reserve enough for drizzling on the tuna). Cook the
prawns as described above and place on paper towels to absorb excess oil. Slice the tuna loins, arrange on top
of the salad and top each serving with two tempura prawns. Garnish with coriander leaves and the remainder
of the dressing.

 

Read more on: fish/seafood  |  stir-fry  |  sauté
 

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