Yellow Fin Tuna with Fennel & Apple Salad | Recipe from Dish Foods

Tuna

Sear tuna fillet in a pan quickly (only to colour the outside of the meat), season, roll in glad wrap and refrigerate. Should get 10 portions per tuna fillet cut in half.

Fennel Salad

560gms fennel, finely sliced
40gms red onion
520gms thinly sliced and peeled celery
12gms dill chopped

Mix all the ingredients together

Spring Pea and Herb Dressing

1/2 cup dill
1/2 cup oregano
1/2 cup mint
115gms parsley
1 garlic clove
785gms peas
1 cup white wine vinegar
1/4 cup dijon mustard
700mls oil

Blend all ingredients together, drizzle in the oil and emulsify.

Preserved Lemon Aioli

1 garlic clove
5 preserved lemon quarters
200mls lemon juice
3 tablespoons dijon mustard
50mls white wine vinegar
800mls soya oil

Blend the lemon, dijon mustard and vinegar together until a paste is formed.
Slowly add oil until emulsified, season to taste.

To Serve

Mix the pea dressing and seasoning with salad.  Place a pile of the salad down the centre of the dish.  Blob about a tablespoon more sauce over the salad, lay julienned apple on top and tuna slice on top of the apple.  Blob preserved lemon aioli on the tuna and garnish with apple and micro cress or flower petals.

9 April 2024

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