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Monday, April 15, 2024

Pan Fried Tuna Recipe

by Erin Mc Cafferty

© Al Habtoor Group

Pan fried fresh tuna loin, marinated in tataki sauce, served on a bed of braised leeks, accompanied by crisp baby vegetables and aged balsamic vinegar


150 gms fresh tuna loin
2 baby carrots
2 radishes
2 asparagus
5 pieces of leek
aged balsamic vinegar

Tataki sauce
100 gms peanut oil
25 gms sesame oil
40 gms soy sauce
20 gms garlic
20 gms gingers
5 tsps spice powder


Cut the tuna loin into rectangular shapes and marinate in tataki sauce for 24 hours. Pan fry the tuna loin for 8 minutes and cool in the fridge for 2 hours. Cook the leek in boiling water for 5 minutes and cool it in ice water. Slice the vegetables very thinly and soak in ice water for 1 hour.


Cut the leeks into short pieces and place the tuna on the top of them with some dried flowers, for decoration, on a plate. Pour a drop of balsamic vinegar onto the plate, around the vegetables, and serve the dish chilled.

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