Seared yellowfin tuna with green papaya salad

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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.

First published in 2015

Ingredients

Metric

Imperial

Seared tuna

  • 500g of tuna loin, cut into 2.5 - 3cm square batons
  • 2 tbsp of sesame oil

For the salad

  • 100g of papaya, green, julienned
  • 150g of green mango, julienned
  • 100g of cucumber, peeled and julienned
  • 1/2 bunch of coriander, cut into 1cm lengths

For the lime chilli dressing

For the nori sauce

  • 30g of nori seaweed, or about 10 sushi sheets
  • 100ml of mirin
  • 100ml of sake
  • 70ml of tamari
  • 40ml of red wine vinegar, Greek

For the peanut gomasio

To serve

Equipment

  • Stick blender
  • Pestle and mortar
  • Ice

Method

1
Begin by preparing the tuna. Brush the tuna pieces with the sesame oil and place in a very hot pan to sear evenly, cooking for 20 seconds on each side. Remove the tuna from the pan and immediately plunge into a bowl of iced water to halt the cooking process
  • 500g of tuna loin, cut into 2.5 - 3cm square batons
  • 2 tbsp of sesame oil
2
Leave the tuna in iced water for 3 minutes, then remove and drain on a cloth. Once drained, set aside until required
3
For the lime chilli dressing, pound the lime zest, palm sugar, chilli and salt with a pestle and mortar and mix in the lime juice and fish sauce
4
Combine the prepared salad ingredients in a bowl and toss through the lime chilli dressing to coat
  • 100g of papaya, green, julienned
  • 150g of green mango, julienned
  • 100g of cucumber, peeled and julienned
  • 1/2 bunch of coriander, cut into 1cm lengths
5
To make the nori sauce, toast 8 of the nori sheets over a char-grill or open flame, taking care not to let the sheets catch fire. Crush the toasted sheets, then tear up the remaining nori sheets and combine
6
Meanwhile, add the mirin, sake, tamari and red wine vinegar to a pan and bring to the boil. Add the crushed nori and reduce to a rolling simmer for 1 minute, stirring well. Blitz with a stick blender and allow to cool in the fridge until required
  • 100ml of mirin
  • 100ml of sake
  • 70ml of tamari
  • 40ml of red wine vinegar, Greek
7
Make the peanut gomasio by simply pounding the sesame seeds, salt and peanuts in a pestle and mortar until coarse
8
To serve, thinly slice the tuna and arrange on top of the dressed salad. Drizzle over the nori sauce, sprinkle with the gomasio and garnish with micro-coriander

Often described as 'the godfather of fusion cooking', New Zealander Peter Gordon has been championing international flavours in the UK since 1995, with food that holds flavour and texture, rather than tradition and provenance, as its central tenets.

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