This year, as the the last few years before, I had an over supply of cherry tomatoes in my garden. These lovely and sweet ruby gems are easy to grow, fairly pest resistant, I spray them with absolutely nothing, and they grow abundantly. The more you harvest the more vigorous they produce new stems of tomatoes. And when one of my catering jobs required something with tomatoes, the choice was obvious: a delectable tomato tart tatin made with fresh cherry tomatoes from my garden. For the lunch for my client I made three Tart Tatins, this recipe is for one 23-26cm pan.
I think I have said this before, but I am going to confess again this morning: I love cooking fish! The many fish dishes and recipes on my blog is testament to that as well. When ever there is a piece if fish in front of me I am immediately in inspiration overdrive and when I recently had to cook tuna for a client as a main everything in me jubilated! I was so elated with the prospect of preparing and cooking it and I would like to share my inspiration for my Seared Tuna with Salmon Eggs, Wasabi, Cream Cheese and Ponzu Sauce with you. I trust that you will find it just as inspiring. Tuna is best eaten just seared on the outside and still rare on the inside. Please don’t over cook it, you will spoil a very good and expensive piece of fish. It is not a difficult recipe, but requires speed and accuracy to bring together the many small details to ensure a warm plate of food for your guests. If you have an assistant, it will help!
Hint: When you start the cooking process, place plates in the oven to warm them a little, helps to keep the dish warm.
6 x 200g Trimmed Tuna Steaks (preferably unfrozen)
1tsp Finely grated fresh Ginger
1tsp Finely minced Garlic
1tsp Wasabi Paste
¼tsp Dried Chili Flakes
¼tsp Ground Black Pepper
1tsp Thai Seven Spice
90ml Ponzu Sauce
40ml Light Soya Sauce
20ml Lime Juice
20ml Sesame Oil
50ml Hoisin Sauce
For the Vegetables:
6 x Baby Pak Choi, cut in half
2 Fennel Bulbs, thinly sliced
6 Sping Onions, Julienned
150g Mung Bean Sprouts
1 Baby Cabbage, Thinly sliced
20ml Vegetable Oil
Few Table Spoons Water
For the Cream Cheese:
230g Unflavoured Cream Cheese
Good bunch of chives
For the Wasabi:
I tube of Wasabi Paste
Toasted Seame Seeds
I tin Salmon Eggs
For the Tuna: Mix all the ingredients for the sauce together and pour over tuna, allow to marinated at least 2 hours before you use it.
While the tuna is marinating, prepare your vegetables by cutting and slicing them. Also mix your cream cheese and chives and allow to settle in the fridge.
When you are ready, quickly stir fry all the vegetables, except the pak choi, in a hot pan, use a table spoon or two of water to create a steam, vegetables must be soft, but still have a slight crunch to them. Do not season the vegetables, the Ponzu Sauce and Salmon Eggs adds enough salt to the plate!
Set the vegetables aside and quickly wilt the Pak Choi in your hot pan, set aside and keep warm.
Remove the tuna from the marinade and sear each side for about 20-30 seconds.
While searing the tuna, pour the marinade in the hot vegetable pan, bring to the boil, if it reduces too much add more water, you need a thin and runny sauce.
Start by placing the two cut Pak Choi head to toes on the plate.
Follow that with a bed of the stir fried vegetables next to it.
Now place three dots of fresh wasabi paste on the plate and a quenelle of cream cheese to the side and decorate with the salmon eggs.
Your tuna should be ready and hot from the pan, slice it and arrange on the bed of vegetables.
Pour over 2 to 3 teaspoons of the Ponzu Sauce and some sesame seeds and serve!