| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Food networ, Food8 |
1 |
servings |
INGREDIENTS
| 350 |
g |
Fresh tuna loin; (12oz) |
| 3 |
tb |
Extra virgin olive oil |
| 3 |
tb |
Red wine vinegar |
| 1 |
ts |
Tomato ketchup |
| 1/2 |
ts |
Coriander seeds; crushed |
| 1/2 |
ts |
Black peppercorns; crushed |
| 2 |
tb |
Fresh fennel seeds |
| 1/2 |
ts |
Graunulated sugar |
| 2 |
|
Cloves garlic; peeled and minced |
|
|
Salt and pepper to taste |
|
|
Grilled country bread to serve |
|
|
Extra fennel fronds to garnish |
INSTRUCTIONS
Carefully slice the tuna loin into rectangles 1/2 inch thick. Place the
tuna slices in a single layer in a deep baking dish.
In a medium saucepan, whisk together the olive oil, vinegar, tomato
ketchup, black peppercorns, coriander seeds and fennel. Gently heat, allow
to simmer until the sugar has dissolved. Remove from the heat, pour the
warm marinade over the tuna in the baking dish (you want the marinade to
cover the dish). Set aside and allow to cool.
Using a slotted spoon, remove the tuna from the dish. Strain the marinade
through a fine sieve. Season to taste.
to serve: Place 5 slices of tuna in over-lapping layers. Drizzle a little
marinade over and around the fish. Top with extra fennel fronds and serve
with grilled country bread.
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