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Salt and Pepper Tuna



  • 1.

    Cut the tuna into 2cm dice.

  • 2.

    Crack the egg into a bowl and whisk. Place the tuna into the egg and ensure all chunks have been coated.

  • 3.

    Place the salt in one bowl, pepper in another bowl and the spicy seasoning in a third separate bowl.

  • 4.

    Divide the tuna chunks between the 3 separate seasoning bowls and coat well.

  • 5.

    Place a frying pan on to heat with the canola oil, shallow fry in batches of salted tuna first, then pepper tuna next and finally the spicy tuna. Place on absorbent paper.

  • 6.

    Chop the capers, baby cucumbers and anchovy. Combine in a bowl with bean sprouts, watercress and parsley, a squeeze of lemon juice and drizzle of olive oil. Serve the tuna with the salad.


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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Salt and Pepper Tuna.


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