Recipe of the Month May 2010 - Scarman Training and Conference Centre

Seared Tuna Steak with Cucumber Ribbons and a Wholegrain Mustard and Lemon oil Dressing

May 2010

Serves : 4 people

Preparation time : 10 minutes

Cooking time : 10 minutes

Created by : Keith Tayler

Venue : Scarman

Method

The Tuna

1. Season the Tuna steak with salt and pepper
2. heat a pan add a little oil and sear tuna steaks on one side and turn over turn off hat and leave in the pan to finish (Fresh tuna is best served just pink).

The Dressing

3. Place the mustard, vinegar, salt and pepper and lemon into a mixing bowl and mix together add the olive oil slowly while you whisk to make and emulsion with the mustard when at the right consistency.
4. Add a little sugar to take away the bitterness of the lemon from the dressing.
5. Taste the dressing and adjust seasoning as required.

The Garnish

6. Heat another pan with a little oil and stir fry the carrot, celery and leek matchsticks.

Put the dish together for service

7. Place the cucumber on the middle of the plate and place the seared Tuna steak on the top.
8. Garnish with the matchstick vegetables
9. Drizzle with a little of the dressing.
10. Finish with a thin slice of lemon for colour.

Ingredients

4 Fresh yellowfin Tuna steaks
(100 - 150g each for a starter portion)

The juice and zest of ½ fresh lemon
1 Cucumber
Top quality virgin olive oil
2 tsp. wholegrain mustard
15 ml white wine or malt vinegar
2 tsp sugar
Milled sea salt and black pepper

¼ carrot, peeled
Green of a leek
1 Stick Celery
Cut the carrot, celery and leeks in to matchsticks.