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Sumac Seared Tuna, Confit Fennel, Avocado Puree & Piquilo Pepper Salsa

Serves 6

Avocado Puree

2 Tbs Coriander (chopped)            
2 Avocado                            
2 Tbs Lime juice                   
2 Tbs Tabasco (green)              
2 tsp Olive oil                      
1 ice cube

Place in the blender and blend until smooth. You may need to stop the blender and use a spoon to give the blender a hand.

Piquilo Pepper Salsa

2 Tbs Yellow Mustard seed
150ml Chicken stock
1 Spring onion
1 small jar Piquillo Pepper (Can purchase at Sabato or New World)
30ml Olive Oil
Salt & Pepper

Cook the mustard seed on low heat in the chicken stock. When the stock has been absorbed, take off the heat to chill. Drain the piquilo peppers and finely chop.
Finely slice the spring onion and combine all the ingredients. 

Confit Fennel

2-3 large fennel bulbs
1 bay leaf (broken up)
3 cloves of garlic (smashed)
4 strips of peeled lemon rind
400mls of oil (or enough just to cover when in a pot)
4-6 black pepper corns
Salt & Pepper

Cut the fennel into 6ths or 8ths depending on their size.

Place into a small pan with all the other ingredients. Bring the temperature to around 90 degrees so that the pot is just ticking over and NOT boiling.

Cook the fennel for 20-30 mins or until the fennel is cooked through.

Conserve the oil for salad dressings or cooking fish.

Take a 10-12 Tbs of the oil and allow this to cool before adding the juice of half a lemon along with 1 Tbs of chopped chives and put aside to finish the dish.

For the Tuna
6 tuna steaks 180g (the thicker the steak the better)
2Tbs Sumac
Salt & Pepper
2Tbs Soya bean oil (for cooking)

Allow the tuna to come to room temperature before cooking.

Season the tuna with salt and pepper and plenty of sumac.

Place the heat on high for the tuna and add the oil. Sear the tuna on all sides.

Depending on the cut of the tuna will depend on how long you have the tuna in the pan.

It should be no longer than 1 minute cooking. Rest the tuna for 1 minute before carving and serving.

To serve

1 pinch Sumac
2 pinches Sango cress (radish shoots) (can purchase at Lums, Sabato, Farro)
2 cloves Black garlic (Available at Wah Lee)

Spoon 2 generous dollops of the puree on the plate and place the tuna on top.

Follow the tuna with the salsa on top.

Arrange the fennel on the plate and garnish with a pinch of sumac, some nice cress’s and the sliced black garlic.

Drizzle with the dressing and serve.