Seared Tuna on Crunchy Salad with Aromatic Bitters Dressing
recipe
Seared Tuna on Crunchy Salad with Aromatic Bitters Dressing
No commentsIngredients
- 4 tuna loin steaks each weighing about 175g/6oz
- 2tsp olive oil
- 1/2 lime
- salt and freshly ground pepper
- For the salad and dressing
- 1 garlic clove
- 1tsp golden caster sugar plus extra to taste
- juice of 1-2 limes
- 1-2 tbsp Angostura bitters
- 1x20g pack fresh coriander
- 175g/6oz Chinese cabbage, very finely shredded
- 100g/3 1/2 oz mangetout, very finely shredded
- 1 bulb fennel, fronds reserved halved and finely sliced
- 1 small red onion, halved and finely sliced
- 1 mango, peeled and sliced
- 2 kiwi fruit, peeled and sliced
Serves:
4
Preparation:
30
Total Time:
30min
Directions
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Season the tuna on both sides with salt and plenty of freshly ground pepper. Cover with cling film and set aside.
Make the dressing first. In a pestle and mortar with a pinch of salt, then work in tsp sugar and the juice of lime. Add bsp Angostura bitters then adjust the seasoning, adding more sugar, lime juice or Angostura to taste. The salad dressing should be sweet and sour tasting and aromatic, stir in tbsp finely chopped coriander leaves.
For the salad , toss together the cabbage, mangetout , fennel, onion, mango and kiwi fruit, Toss in half the dressing and set aside while you cook the tuna.
Source: Recipe courtesy of Tesco Recipe Magazine. By Brian Glover
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