These are the steps to take to make Seared Blue Fin Tuna with tomato and orange blossom confit:

Preparation Time: 40 minutes

Cooking Time: 3 hrs 20 minutes (for slow cooking tomatoes)

Serves : 6 people

 

Ingredients

6 tuna noisettes (Ask your fishmonger to make sure the noisettes are thick and well proportioned and right for slicing)

6 firm tomatoes

2 unwaxed oranges

10ml of orange blossom water

50g sugar

50ml water

20ml ground nut oil

10ml olive oil

Fresh rocket / arugula

Salt and Pepper

Preparation and Cooking

– Preheat the oven to gas mark 1/ 2 (90°).

– Line a baking tray with foil and lightly grease with some olive oil.

– Cut the tomatoes in half and place onto the baking tray.

– Drizzle some olive oil over them, add some salt and pepper and slow cook them for 3 hours in the middle of the oven. Check them regularly to ensure they aren’t burning.

– Wash the oranges and make fine strands of peel with a zester from both the oranges.

– Put the sugar in a pan and add 50ml of water stir until dissolved.

– Bring the syrup to a boil add the peel and cook until the peel crystallizes.

– Remove form the heat and allow the peel to cool in the syrup.

– Press the juice of the oranges and sieve the juice to remove any pith or pips.

– Add the orange blossom water.

– At the end of the cooking time for the tomatoes, cover with foil and leave them in the oven to keep warm and turn the oven off.

– Heat the ground nut oil in a frying pan or skillet.

– When the oil is hot sear the tuna 1-2 minutes max on each size and season with some salt and pepper. Do not overcook the tuna.  The tuna needs to be seared on the outside and rare/marrowy texture on the inside.

– Remove the pieces of tuna and cover them with foil to keep them warm.

– Pour the orange juice/orange blossom water mixture, the syrup with the peel into the frying pan.

– Bring to the boil and reduce whilst continuously stirring with a wooden spatula. This will take a few minutes to reduce.

– Slice the tuna noisettes into thick slices.

– Arrange tuna slices and tomatoes on serving plates, drizzle with the orange sauce, garnish with rocket/arugula and serve immediately.

 

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