Peter Gordon's seared tuna recipe is true to the chef's proudly fusion style, taking us on a culinary tour around South-east Asia with Japanese flavours rubbing shoulders with a distinctly Thai lime and chilli dressing. The devilish black sauce that accompanies the dish is made from nori seaweed, laced with a hit of sake for a punchy flavour. The tuna in this recipe is quickly seared, then plunged into an ice bath - this allows for a flavourful caramelisation to take place on the outside of the fish but stops the cooking process.
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