This quick pan-seared tuna dish is an absolute winner. Impress your guests and serve as a starter. The flavours work beautifully together and will keep them coming back for more.
Ingredients:
500g fresh tuna loin fillet – season with coarse salt & pepper
sear the loin in golden brown butter
25g chopped ginger
50g white sugar
50g butter
1 paw paw or papino – large brunoise (cubes)
100ml jose cuervo gold tequila
1 red pepper – fine brunoise
Method:
Sear the tuna loin in your eetrite Lotus Rock frying pan.
Allow to rest while make the sauce.
Use the same saucepan, discard butter and use fresh butter.
Add sugar and melt in the butter, ass paw paw and flick the pan back and forth until all the paw paw is covered with sugar and butter.
When butter is warm, douse with tequila and set alight to burn out the alcohol.
This whole process must happen quickly, thew paw paw must be warm and firm – not much.
Slice the tuna loin into medallions.
Serve on a bed of tequila sauce.
Garnish with fine brunoise of red pepper for colour