Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Peppered Yellowfin Tuna with Papaya Ginger Relish, Sauted Spinach and Lotus Chips

11 September 2006
Peppered Yellowfin Tuna with Papaya Ginger Relish, Sauted Spinach and Lotus Chips

INGREDIENTS

(Serves six)

For the relish

1 red papaya diced to 6mm
1 small red onion finely diced
2tbs ginger minced
1 poblano pepper julienne
Zest of 1 orange
Juice of 1 lime
1tsp ancho powder
2tbs extra virgin olive oil
2tbs coriander leaves chiffonade
1tbs Japanese rice wine vinegar
1tbs Tabasco
Salt and pepper
6 x 130g fillets of sushi-grade yellowfin tuna
125ml rapeseed oil
Salt
3tbs coarse ground black pepper

For the garnish

3tbs unsalted butter
450g flat-leaf spinach washed and trimmed
Salt and pepper
125g rapeseed oil
1 lotus root peeled and sliced paper thin (18 slices)
Basil oil (optional)

METHOD

Combine all of the relish ingredients and allow to rest for two hours in the refrigerator.

Preheat a cast-iron skillet on a medium heat. Lightly brush each tuna fillet with oil season with salt and pepper and sear each side evenly on the skillet.

Cool for one minute before slicing each fillet into three equal pieces.

Sauté the spinach in butter season with salt and pepper and drain on paper towels.

Heat rapeseed oil to 180¼C and fry lotus-root chips until golden brown. Drain on paper towels and season with salt.

To serve arrange the tuna slices on small mound of spinach dress with the relish and garnish with lotus root chips and optional basil oil.

Quilty's 177 Prince Street New York City NY 10012

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