Jules and Stephen’s Seared Tuna
Juliette and Stephen Wall of the London chain “Pho” share with Food for Friends Yeah one of their favourite recipes…
I quote “This is not Vietnamese but it is Oriental and used lots of the ingredients we have in the restaurant. Makes a great starter and can be made well in advance for a dinner party. The original recipe was taken from a book that Ed Baines gave Stephen called ‘Entertain’. It is sooooo lovely!”
- 125g coriander seeds
- grated zest of 4 limes (need the juice for dressing)
- 1kg of fresh tuna (nice thick piece ideally)
- 1 teaspoon of vegetable oil
For the dressing
- 10cm/4 inch piece of ginger, peeled and grated
- 3 Thai red chillies, deseeded and finely chopped
- 2 garlic cloves, chopped
- 5 tablespoons of vegetable oil or light olive oil
- 2 tablespoons soy sauce (Kikkoman if possible)
- Small bunch of coriander, roughly chopped including stalks
Dry roast the coriander seeds on hot wok/pan and then grind them to powder as much as possible.
Mix this with the salt and the lime zest and pour out onto a tray.
Roll the tuna in the mix to cover entirely.
Heat up a little of the oil in a frying pan and when it is smoking place the tuna in and sear each surface until it is dark or blackened. Important to have a hot pan as you don’t want the tuna to cook through. The tuna should be raw apart from a little strip round the outside.
Once done put the tuna on a clean plate in the fridge.
Make the dressing by adding ginger, chillies and garlic to a bowl a mash it to a pulp (pestle and mortar is perfect for this) or end of rolling pin.
Add to it the juice of the limes and transfer to the serving bowl.
Mix in the oil, then the soy then the coriander.
Allow it to rest and the favours to infuse.
To serve, slice the cold tuna thinly and lay out on a serving plate. Spoon over half to two-thirds of the dressing and serve the remainder with it.
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