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Escabeche of yellow fin tuna, aubergine purée and herbs, by Chris and Jeff Galvin

08 July 2011

(Serves six)

Ingredients

For the escabeche 150g new carrots
130ml olive oil
75g onion, finely sliced
70g red onion, finely sliced
3 garlic cloves, finely sliced
150ml white wine
30ml white wine vinegar
30 coriander seeds, roasted & crushed
1 pinch saffron strands
½ lemon, juiced
Salt and pepper

For the aubergine purée 1 aubergine
2tbs olive oil
1 garlic clove, peeled and finely sliced
1 sprig thyme, leaves only
1 teaspoon crème fraîche
Pinch ground cumin
Salt and pepper

For the tuna marinade 200g Maldon sea salt
200g sugar
1 lemon, zested & juiced
3 black peppercorns, crushed
3 coriander seeds, crushed
10 coriander leaves
300ml mineral water

For the tuna 500g yellow fin tuna loin
Olive oil
10 coriander leaves
20g tarragon, roughly chopped
20g chervil, roughly chopped
20g flat parsley, roughly chopped
1 teaspoon Dijon mustard

For the herb salad 40g chervil
20 small tarragon leaves
10g flat parsley
10g coriander cress
80g frisée lettuce, white part only
2tbs house dressing

Method

For the escabeche Cannellate the carrots down the sides three times and slice them at a 45° angle, 1mm thick. Put them in a pan with 30ml of olive oil and sweat for five minutes until they start to soften. Add onions and garlic and sweat for five minutes more till the onions are glassy. Add the white wine, white wine vinegar, coriander seeds, saffron and remaining oil. Boil and simmer for 1½ hours. When cooked, leave to cool, then add the lemon juice and season with salt and pepper.

For the aubergine purée Cut the aubergines lengthwise down the centre. Score the flesh with a small knife in a criss-cross fashion and insert the garlic slices. Drizzle the aubergines with the olive oil, then sprinkle with the thyme and season with salt and pepper. On a hot plancha or griddle colour the aubergines flesh side down for 5 to 8 mins until they blacken. Place the aubergines on a foil-lined tray and bake for 1 hour at 175°C. Cool and then scoop out the flesh. Blend until smooth and sieve. Whisk in the crème fraîche and cumin. Adjust the seasoning.

For the tuna marinade Dissolve sugar and salt in hot water and cool, then mix with the rest of the ingredients and refrigerate.

For the tuna Cut the tuna into strips 5cm x 5cm thick. Marinate for 1½ hours. Drain and rinse under cold water. Pat dry. For each strip, heat a teaspoon of olive oil in a non-stick frying pan and sear it for 20 seconds on each side. Coat with Dijon mustard and roll in the roughly chopped herbs. Roll into cling-filmed sausages and tie with string at both ends. Refrigerate for three hours minimum to set.

To serve Slice the tuna into 3mm wide discs, allowing 4 per portion, and remove the clingfilm after cutting them. Mix the escabeche because the oil and vinegars will have separated. Put a tablespoon of it on each plate. Add a teaspoon of aubergine purée. Arrange the tuna on top of the escabeche. In a small bowl mix the frisée and herbs with the house dressing. Decorate with coriander cress and finish with salad.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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