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Seared Blue Fin Tuna with tomato and orange blossom confit


Seared Blue Fin Tuna with tomato and orange blossom confit


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



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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