PAN-SEARED YELLOWFIN TUNA

We all love our tuna, regardless of how it’s cooked, but this variation is an absolute cracker. Obviously, you can switch yellowfin for bluefin tuna if you like.

Ingredients (serves one)

• 200g yellowfin tuna fillet

• 1 bunch broccolini

• 1 bunch bok choi

• 50g sesame seeds

• 1 bunch chives

• 1 bulb garlic

• 100g Jasmine rice

• 30ml Chinese black vinegar

• 1 knob ginger

• 5 lime leaves

• 30g chilli sambal

• 20g palm sugar

• 50ml sweet chilli sauce

• 20ml sweet soy sauce

• 5ml sesame oil

• 1/4 bunch coriander

• 3 stalks mint

• 2 stalks spring onion

• 10g fried shallots

• 200ml vegetable oil

• 30g black bean chilli oil

• 50ml light soy sauce

Method

To make the sweet chilli sauce, combine sambal, sweet soy sauce, palm sugar, black vinegar, sesame oil, light soy, black bean chilli oil and sweet chilli sauce in a pot and bring to a light simmer. Finely slice ginger, two cloves of garlic, lime leaves and one spring onion. Heat the vegetable oil in a fry pan and cook the above ingredients until fragrant and pour over the sweet chilli sambal base.

Thoroughly wash the Jasmine rice, add to a pot and cover 2cm over with hot water. Bring to a strong boil, cover, cook on a low heat for five minutes and then turn heat off and let stand for 15 minutes. Prepare the herb salad with coriander, mint and finely sliced spring onion. Heat a non-stick fry pan until almost smoking. Season tuna with salt and pepper, add to fr ypan with a good amount of oil. Reduce heat slightly and sear on all sides. Rest in hot pan to warm through.

Trim broccolini and quarter bok choi, add to a smoking hot wok and saute until almost charring. Add 100ml of water and cook until reduced. Add garlic, salt and pepper and cook briefly. Finish with chopped chives.

To assemble, pour sweet chilli sauce on plate. Pack rice into a round container and turn out. Arrange greens beside the rice and slice tuna crossways, place over rice. Garnish with herb salad, sesame seeds, fried shallots and lime.

SERVES: 1

PREP: 20 mins

COOKING TIME: 15 mins

HEALTHY EATING SCORE: ★★★★★

The Peninsula Hotel – 481 Victoria Road, Taperoo

Phone: 08 8248 1171

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