Seared Carpaccio Of Bluefin Tuna
Served with micro salad, baby beetroot, crème fraiche & blood orange dressing
Thoroughly and evenly coat the outside of the Tuna loin with the spice mixture. Sear the Tuna in 2 tablespoons of oil in a very hot pan for approximately 20 seconds per side. Allow to cool and slice.
For salad wash a dry lettuce and place in a large mixing bowl, dress with mixture of orange juice, champagne vinegar, sugar, olive oil and seasoning. Toss nicely until coated
To serve, place sliced tuna in the middle of the plate, garnish around with lettuce, beetroot wedges, and crème fraiche, scatter pine nuts drizzle with orange vinaigrette
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