Pepper spice seared Tuna
- 200 grams sashimi grade yellowfin tuna
- 2 tablespoons coarsely cracked black pepper corns
- 1 tsp ground cumin
- 1 tsp paprika
In a shallow bowl mix the spice together and set aside, take tuna and trim into a 4 cmx 4cm square log shape.
Prepare to sear the tuna but heating a medium nonstick pan with a tablespoon of olive oil until hot
Roll the tuna around in spice mix then gently lay in pan.
Cook for approximately 1 minute each side then roll to the next side cooking all four sides.
Set aside to rest on paper towel before getting ready to slice for plating.
Tomato and prosciutto salsa
- 2-3 oz prosciutto (chopped)
- 1 cup fresh chopped Truss tomatoes
- 2 tbsp olive oil
- 2 cloves minced garlic
- 1 sliced onion
- 2 tbsp fresh basil
- 2 tbsp capers
In a medium saucepan Sauté onions in olive oil until soft then add garlic and prosciutto until golden.
Stir in tomatoes and simmer for 25 minutes. Stir in basil and capers and transfer into a bowl to cool
Cashew cream
- 1 cup raw cashews (soaked),
- 1/2 cup water,
- pinch of salt (optional)
Soak raw cashews in hot water for 15–60 minutes or overnight in cold water.
Drain, rinse, and blend in a high-speed blender with fresh water until perfectly smooth.
Season to taste to enhance cashew flavour
For the Garnish
- 6 x sliced green olives,
- 4 tbsp fried baby caper capers
To Plate
Slice the fish into 4-6 slice per plate about 1 cm thick
Take your serving plate and layer a base of the cashew cream for the tuna to sit on.
Put 2 x generous spoonfuls of the salsa over the fish and garnish with the olives and fried capers and fresh garden herbs.
Serve with Campbells Rose as a lovely started or light lunch.
