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Seared Rare Tuna with Fennel and Pistachio
Michael Moore
Serving Size: Serves 6
CHEFS TIP
Lotus root is available from good Asian supermarkets it can be frozen, it adds crunch and an amazing visual effect to your food.
INGREDIENTS
600g fresh tuna loin (Sashimi grade)
1x ruby grapefruit (peeled and segmented)
½ bunch coriander
½ bunch flat parsley
1 large head fresh fennel (shaved finely)
100ml chardonnay vinegar
100ml olive oil
1 lotus root (sliced and deep fried)
Pink salt
Sezcuhan pepper
Pomegranite molasses
Fresh pistachio nuts
METHOD
In a small bowl place the shaved fennel with the chopped herbs season with salt and pepper, drizzle with the vinegar and add a splash of olive oil allow to stand and soften.
Rub the Tuna in a little olive oil and season with the salt and pepper.
Pre heat a heavy fry pan then sear the tuna for 30 seconds on each side rolling it on all sides, remove and allow to cool.
To serve
Place a small spoon of the fennel salad on the plate then place a slice of the tuna on top and a slice of grapefruit and the crisp fried lotus root.
Dress the plate with some dots of the Molasses and some olive oil and place the fresh peeled pistachio nuts around.
Michael Moore