Marinated Tuna With Spiced Sprouts Recipes

MARINATED TUNA

Steps:

• In a glass baking dish or a wide, shallow, nonreactive bowl, mix together olive brine and lemon juice. Gently toss in tuna slices and olive slivers. Cover and refrigerate for 2 hours, occasionally moving tuna slices around gently in marinade to ensure that slices cure evenly.
• Just before serving, strain the tuna slices from marinade. Divide tuna between 4 to 6 appetizer plates. Spoon a little marinade (with olive slivers) over the tuna. Grind black pepper, to taste, over each serving. Garnish with fennel and lemon zest, and serve immediately.

MARINATED TUNA WITH SPICED SPROUTS

Steps:

• Using a sharp, wet knife, thinly slice tuna along grain using a long, horizontal sawing motion. The easiest way to do this is to press the fish down with one hand and cut slices off the top. Cover four serving plates with tuna. The lined plates may be reserved in refrigerator, covered with plastic wrap, up to 4 hours.
• Mix vinegar, soy sauce, mirin, and ginger in a small bowl and spread about 2 tablespoons over each serving, evenly coating fish. Divide sprouts and arrange in a small fan on the side of each plate. Divide the red onion and place in a small mound at root end of sprouts. Spoon a bit of dressing over sprouts and serve immediately.

GRILLED MARINATED TUNA WITH RADICCHIO BALSAMIC AND MEYER LEMON

Steps:

• Slice the tuna in three thin paillards and marinate in the white wine, thyme, salt, and pepper. Lightly coat the radicchio wedges in salt, pepper and olive oil and grill until tender and slightly charred. Grill the pancetta until caramelized and crispy. Dice and set aside. Place radicchio in a bowl with the pancetta, green olives, balsamic and a drizzle of olive oil and toss to coat. Grill the lemon wedge. Grill the paillards of tuna on one side only until cooked to medium rare. Place radicchio salad in the center of the plate then add the tuna. Garnish with a drizzle of the marinade and top with the grilled lemon.

ZUKE MAGURO TEMAKI (MARINATED TUNA HANDROLL)

Steps:

• Bring 1/2 cup of water to a boil in a small saucepan over high heat. Remove from the heat, add the soy sauce, dashi kombu and bonito flakes and stir to combine. Allow to cool to room temperature and strain before using as a marinade.
• Slice the tuna into thin pieces, about 1/8- to 1/4-inch thick. Place the tuna in a small bowl, add the marinade and soak the tuna for 3 to 4 minutes. Soak longer or shorter depending on the desired level of seasoning. Begin constructing the handroll so the tuna can go straight from the marinade to the roll.
• Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Lightly wet the fingertips on your right hand only. Gently press 1/4 cup prepared sushi rice onto the left third of the nori leaving the bottom left corner bare of rice. If you're right-handed, form a C-shape with your left hand. (If you're left-handed you should reverse the directions here.) Rotate your hand to the left (still in the C-shape) so that your palm faces you and place the nori in your left hand with the rice facing up.
• Swipe a small amount of wasabi onto the rice if desired. Place 1 ounce of the marinated tuna onto the rice. Gently pull the bottom left corner (the one with no rice) up to meet the middle of the long side of the nori and roll to form into a cone shape.
• Repeat with the remaining ingredients, making 4 handrolls total. Serve with pickled ginger if desired.

MOROCCAN-SPICED TUNA

Steps:

• Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.
• Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4hrs).
• Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.