Seared yellow fin tuna
MasterChef New Zealand - Seared yellow fin tuna with fennel salad and salmon caviar
2 fennel bulbs
1 lemon, juiced
Preserved lemon, pulp removed, finely diced (brunoise)
1 yellow fin tuna loin
Lemon oil
Small handful red chard
Salmon caviar, to serve
1 Using a mandolin shave the fennel bulbs into thin slices,
place in a bowl of cold water with a squeeze of lemon juice, set
aside in the refrigerator. Finely dice preserved lemon, set aside
in bowl in refrigerator.
2 Heat an oiled grill pan over a high heat until very hot.
3 Brush the tuna with olive oil and season with salt and pepper.
Sear the tuna loin for 2-3 minutes each side, turning around as you
go, should have a crust but remain slightly raw in the centre.
Remove from pan. Cool. Using a sharp knife cut the tuna into fine
slices. Arrange in circular shape on grease proof baking paper and
place in the fridge.
4 Drain the fennel, place in a bowl with the preserved lemon,
drizzle with lemon oil. Carefully mix
5 Arrange tuna slices in the centre of plate, top with small
handful of fennel salad, red chard, spoon around salmon caviar to
serve.
