Seared Tuna with Balsamic Mustard Sauce

INGREDIENTS

INSTRUCTIONS

1 For the Infused Oil: Place 4 tbsp oil in a small pan. Pare in a couple of
long pieces of the lemon rind.
2 Halve the chilli and remove the seeds. Cut the garlic clove in half,
gently crush with the back of a knife and add to the pan with the chilli
halves.
3 Cook over a very gentle heat for about 10 minutes or as long as time
allows for the flavours to infuse, being careful not to let anything burn.
4 Heat 2-3 tbsp olive oil in a heavy-based frying pan with a lid. Peel the
mangoes and carefully slice into even-sized scallop-shaped goblets, without
going too near the stone.
5 Add the mangoes to the hot oil, toss to coat, reduce the heat, cover and
cook gently for about five minutes, shaking occasionally until the mangoes
are completely tender and golden.
6 Pare the pecorino into shavings and set aside on a small plate. Bring a
steamer set over a pan of salted water to the boil.
7 Wash the asparagus and cut off the woody ends, or pick over the samphire,
if using. Drain well and add to the steamer.
8 Cover with a tight fitting lid and simmer for 4-5 minutes for the
asparagus or 1-2 minutes for the samphire, until tender and cooked through.
9 Plunge the tagliatelle into a pan of boiling salted water, stir once and
cook for 4-5 minutes until al dente.
10 Heat 2-3 tbsp olive oil in a large saute pan until just beginning to
smoke. Season the tuna steaks with five or six turns of white pepper.
11 Add the tuna to the pan and cook for about a minute, shaking the pan
occasionally. Turn over and cook for a minute until lightly seared but
still rare in the middle. Place a tuna steak on a serving plate and keep
warm.
12 Add the balsamic vinegar to the pan, stir with any juices still
remaining and allow to bubble down a little. Stir in the mustard for 20-30
seconds until the sauce is well combined and slightly syrupy. Finely chop
the parsley.
13 Drain the tagliatelle and return to the pan. Strain over the infused
oil, add the parsley and toss until evenly coated. Season with black
pepper.
14 Arrange the cooked asparagus in a criss-cross pile on the serving plate
with some tagliatelle to the side. Sprinkle over the pecorino shavings.
15 Add the mango with any juices, tracing a little of this over the tuna.
Spoon a little of the balsamic and mustard sauce over and around the tuna.
Add a dusting of pepper and serve at once.
Converted by MC_Buster.
Recipe by: Anything You Can Cook
Converted by MM_Buster v2.0l.

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