Caramelized Tuna in Apricot Glaze
Main Dishes • Italian
Description
Recipe from a cookbook by James Smith on Quick Cooking
Ingredients
- Cilantro 3 spoons
- Toasted Cumin Seeds 1 tablespoon
- Coriander essential oil 1 tablespoon
- Apricot Jam 5 oz
- Soy Sauce 2 spoons
- Bonito tuna fillet 4 pieces
- Ocean salt to taste
- Ground Black Pepper to taste
- Chinese green beans 15 oz
- Daikon 5 oz
- Mild Chili Spice 2 pieces
- Fresh Mint 3 spoons
- Lime 1 piece
- Palm Sugar 1 tablespoon
Step-by-Step Guide
Step 1
Gently crush the cumin and coriander seeds. In a bowl, whisk together apricot jam, 1 tablespoon of soy sauce, cumin, coriander, salt, and pepper. Coat the tuna thoroughly in this marinade, ensuring the fish is completely covered.
Step 2
Prepare the salad. Chop the Chinese cabbage into large pieces, and slice the daikon and chili peppers very thinly (if desired, the daikon can be cut into thin ribbons using a vegetable peeler). Mix all the vegetables in a bowl, and add the chopped cilantro and parsley. Whisk together the juice of one lime, fish sauce, soy sauce, and palm sugar. Drizzle the dressing over the salad.
Step 3
Preheat a grill pan over high heat. Place the fish onto the pan and sear for 1 minute, then rotate the pieces 90° and sear for another minute. Flip the fish and cook for an additional 1-2 minutes (for a more well-done finish, leave the fish on the heat a bit longer). Remove the tuna from the pan and let it rest.
Step 4
Slice the fish into thick pieces. Place a bed of bitter salad in the center of a serving platter, and then arrange the slices of fish on top.
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