Bryn Williams Seared Tuna with Avocado Puree Recipe
Ingredients
| Tuna | 200 Gram (FOR THE TUNA) | |
| 1/2 tsp each ground cloves, nutmeg, ginger, white and black peppercorns | ||
| Avocado | 1 (FOR THE AVOCADO PUREE) | |
| Juice 1 lime | ||
| Tabasco | 3 Drop (FOR THE AVOCADO PUREE) | |
| 1 apple, cored, thinly sliced and cut into matchsticks | ||
| Radishes | 2 , finely sliced (FOR THE SALAD) | |
| 1 punnet shiso cress | ||
| 1 punnet daikon cress | ||
| Extra virgin olive oil | 1 Tablespoon (FOR THE SALAD) | |
Directions
1. Rinse the tuna and pat dry. Grind all the spices to a fine powder, then use to coat the fish. Heat a frying pan until hot, then sear the tuna on all sides for 1-1 1/2 mins. Remove from the pan, wrap tightly in cling film and place in the fridge.
2. Peel and stone the avocado, then place in a food processor with the lime juice and Tabasco. Blend until smooth. Season to taste.
3. Place the apple, radishes, and cress in a bowl and toss to combine. Season with salt and black pepper, then stir in the olive oil.
4.Divide the avocado puree between 2 serving plates. Unwrap the tuna and cut into 5mm thick slices. Season and place 3-4 slices on each plate. Pile the salad to one side of the tuna and serve.
2. Peel and stone the avocado, then place in a food processor with the lime juice and Tabasco. Blend until smooth. Season to taste.
3. Place the apple, radishes, and cress in a bowl and toss to combine. Season with salt and black pepper, then stir in the olive oil.
4.Divide the avocado puree between 2 serving plates. Unwrap the tuna and cut into 5mm thick slices. Season and place 3-4 slices on each plate. Pile the salad to one side of the tuna and serve.
Chef
