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Tuna
Medallions, Nicoise-Style Salad Orange
and Bottarga Essence |
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Serves 1 |
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INGREDIENTS |
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3 x 60g |
sashimi grade tuna
medallions – marinated in fennel and olive oil
Salt and pepper, to taste |
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Nicoise-Style Salad |
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5
1
3
1
3
2
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green beans, blanched and halved
small chat U.S. potato, poached
black olives
quail egg, poached
cherry tomatoes
watercress sprigs
A squeeze of lemon
A drizzle of olive oil
Pepper, to taste |
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Orange and Bottarga Essence |
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500ml
250ml |
orange juice, reduced by half
fish stock
Bottarga (sun-dried fish roe from tuna or gray mullet) |
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| Method: |
| 1. |
For the Tuna
Medallions: Grill the tuna to desired doneness,
then season well with salt and pepper. |
| 2. |
For the Nicoise-Style Salad:
Toss all the ingredients for the salad together, then
dress with lemon juice, olive oil and season with pepper.
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3. |
For the Orange and Bottarga
Essence: Warm the orange juice and fish stock
together in a saucepan, then grate some bottarga into
the sauce. |
To Serve:
Place a bouquet of salad in the centre of a serving plate and
add a tuna medallion. Drizzle the sauce over and grate some
bottarga onto the tuna and salad.
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