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Lemon and pepper seared yellow fin tuna, shaved fennel, watercress, orange segments and ligurian olive tapenade

 25/10/2011 9:18:00 AM, Prev Next

In spring it's always nice to eat light, fresh food and tuna is the perfect choice for anyone looking for an easy fish to prepare. Chef Daniel Hughes joined Kerri-Anne to cook seared yellowfin tuna with a fennel and watercress salad.

RECIPE: Lemon and pepper seared yellow fin tuna, shaved fennel, watercress, orange segments and ligurian olive tapenade.

Ingredients

Tuna

  • 150 gr yellowfin tuna loin (sashimi grade)

  • 2tbsp chopped parsley

  • 1 tbsp chopped lemon zest

  • 1 tbsp ground white pepper.

    Olive tapenade

  • 10 ligurian olives pitted and chopped

  • ½ clove garlic chopped

  • 1 tbsp parsley chopped

  • 1 tbsp capers chopped

    Salad

  • ¼ bulb fennel

  • 5 orange segments

  • 8 sprigs watercress

  • 5 leaves mint

  • Extra virgin olive oil

  • 1 lemon

  • Sea salt

    Method

    1. For the tuna: Mix together chopped parsley, lemon zest and ground white pepper, lightly coat piece of tuna with a little olive oil and then roll it in the parsley, lemon zest and pepper mixture coating the tuna.

    2. Place frying pan on the burner on high heat, when it is really hot seal the loin of tuna on all side this should be about 15 seconds per side we do not want to cook the tuna just sear it. When done set aside.

    3. Olive tapenade: place olives, garlic, parsley and capers in a mixing bowl, mix and add olive oil so that the mixture just becomes a little wet finish with a squeeze of lemon juice. Set aside.

    4. Salad: Using a Madolin or Sharpe peeler finely shave fennel into a mixing bowl, add watercress, orange segments and mint. Dress the salad with a squeeze of lemon juice and extra virgin olive oil season with salt and pepper.

    5. To plate up: Arrange salad on a serving plate, slice tuna into small medallions and place on top of the salad. Dress the dish with the olive tapenade and a wedge.

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