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

Seared tuna steak with cracked black peppercorns over a tagliatelle cream bed – by Philip Gilder

11 September 2006
Seared tuna steak with cracked black peppercorns over a tagliatelle cream bed – by Philip Gilder

INGREDIENTS

(serves one)

Cracked black pepper
1 tuna steak 150
1tbs vegetable oil
Knob of butter
Splash of olive oil
150g tagliatelle verdi cooked enough to make nests
60-75g prawns
Cream double or whipping
Fresh basil chopped
Lime juice
Fennel to garnish

METHOD

Press cracked pepper liberally over one side of the tuna steak. Heat the vegetable searing skillet over a high flame until just smoking. Place steak in searing pan and colour both sides lightly.

Transfer tuna steak to oven at 180ºC continue to cook for 1-5 minutes depending on preference.

Melt butter and oil in a pan add tagliatelle tossing to avoid sticking. Add prawns cream and basil tossing and stirring continually. Heat until cream thickens stir in a splash of lime. Season.

Place a nest of tagliatelle on plate put tuna steak on top. Garnish with fennel.

Philip Gilder

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