Seared Blue Fin Tuna with Blood Orange Sorbet

1. Finely grate enough peel from the blood oranges to measure 1 ½ teaspoons.
2. Combine 1 ¼ cups of water, sugar & 1 ½ teaspoons of orange peel in a heavy saucepan.
3. Stir over high heat until sugar dissolves & syrup boils.
4. Remove syrup from heat.
5. Cut all pits & peel from oranges.
6. Working over a bowl to catch the juices, cut between the membranes to release orange segments (discard any seeds).
7. Transfer orange mixture to processor.
8. Puree until smooth (about 30 secs).
9. Measure 2 1/3 cups of orange puree & mix into orange syrup.
10. Cover orange mixture & refrigerate for a couple of hours to blend the flavours.
11. Process orange mixture in ice-cream maker according to manufacture’s instructions.
12. Cover & Freeze.
13. Place non-stick pan on burner & add a little olive oil.
14. Sear all sides of the tuna.
15. Spread chopped herbs over a piece of cling wrap.
16. Roll Tuna through the herbs and wrap tightly sealing at both ends.

To Serve

1. Slice tuna into 4 equal parts & place in the centre of the plate.
2. Scoop sorbet onto the centre of the tuna.
3. Run a fine line of salt, pepper & olive oil side by side.
4. Garnish with chervil or micro herbs.