WGS2003 - Culinary Masterclasses

World Gourmet Summit 2003

Culinary Masterclasses

The Cuisine of

Jenny Parton

Ambassador Chef of Sileni Estates, New Zealand

Kelp Seasoned Tuna Slices on a Pickled Vegetable Salad with a Soy-Lime Dressing and Karengo Fronds

		Serves 2
		Ingredients

		tuna fillet (yellowfin or similar)

	300ml 400ml 400ml 350g 600ml	Soy-lime dressing : lime juice soy sauce sesame oil brown sugar coconut cream

		Pickled vegetable salad : pickled ginger, julienne pickled daikon radish, julienne cucumber, julienne red capsicum, julienne coriander, finely sliced spring onion, finely sliced white and black sesame seeds, toasted fish sauce/salt and chili

		Garnish : Karengo (kelp), soaked in water just before serving. Leek crispies

Method

For the tuna: Cut tuna in a cylinder shape with a 4cm diameter and roll in kelp granules. Season and sear in a hot pan until golden. Then wrap tightly in plastic and chill.

For the salad: Mix the sliced vegetables and toss with sesame seeds. Dress with fish sauce or salt and chili. (Season just before you serve or moisture will be drawn out of the vegetables too quickly.)

For the soy-lime dressing: Whisk lime juice, soy sauce and brown sugar together. Slowly emulsify with sesame oil. Add coconut cream and mix well until smooth, then strain.

Serving
Ladle a pool of soy-lime sauce into the bottom of a bowl. Pile a small amount of salad in the centre of the plate. Slice 1-cm thick pieces of tuna and place on top of the salad. Garnish with karengo fronds and leek crispies.