Tuna Loin
Furakaki seasoned tuna loin
Tuna
500 g yellowfin tuna loin (once trimmed should leave you with
300-400g grams)
Furakaki seasoning
Peanut oil
Trim the tuna loin of the blood line and sinues carefully. Slice lengthways into 4 pieces. Roll tightly in glad wrap and set in the fridge to get a nice round shape. Remove from the fridge, take off glad wrap and sear in a very hot pan with the peanut oil all over. Brush a little warm honey all over to help seasoning stick. Roll in the furakaki seasoning and wrap again in glad wrap and chill
Peanut dressing
100ml peanut oil
50 ml black vinegar
Seasoning
20g palm sugar
Grate palm sugar with a micro plane into a bowl. Ad rest of ingredients and mix well. Leave to one side
Coriander jelly
1/2 pint Campbells Real Stock Fish
1 tablespoon fish sauce
2 tablespoon mirin
Seasoning
1 bunch coriander roughly chopped
2 leaves gelatine bloomed in cold water
Heat fish stock, fish sauce, mirin in a pan. Squeeze out gelatine and add to hot stock. Leave to cool for 20 mins. Add in coriander and check seasoning. Pour into moulds around 2cm high. Chill to set.
Plate and use baby coriander leaves as garnish.
