Fancy Fish

So so pretty! No not me… the food! :-) I’m used to making food that looks good enough to eat, not food so pretty you don’t want to touch it. But I was inspired to try my hand at a bit of haute cuisine after watching a chef create a 6-course tasting menu in front of us in Thailand (read the blog post here).  It actually looked easier than I imagined, just a bit of delicacy (which I can do), a pair of asbestos hands (which I have!) and patience (hmmm) is required.

This recipe is adapted from The Six Senses Cookbook, which you can order online here. It’s a great book – full of easy-to-make and well-presented recipes with 2 and 3 course meal plans, canapé and buffet suggestions. This is a really easy recipe although there are a few steps to follow.

Tuna Steak and Mixed Vegetables with Mango and Pomegranate Salsa (Recipe Adapted from The Six Senses Cookbook)
Serves 1

For the salsa:
– ½ small mango, finely diced
– Seeds from ½ a pomegranate
– 1 green chilli, sliced
– 2 spring onions, finely chopped
– 2 sprigs of coriander, finely chopped
– 30g cherry tomatoes, halved
– 100ml extra virgin olive oil

For the mixed vegetables:
– 40g green beans, trimmed
– 40g carrots, halved widthways and sliced
– 30g asparagus, trimmed
– Pinch of salt
– ½ small onion, chopped
– 1 tbsp olive oil

For the tuna:
– 1 tuna steak (around 200g)
– 2 cloves of garlic, peeled and sliced
– 2 tbsp olive oil
– 1 tsp dried oregano
– Salt and pepper

1. First, make the salsa by simply mixing all of the salsa ingredients together. Put to one side.

2. Boil your beans, carrots and asparagus in salted water until just tender. Then refresh them in some ice-cold water for a few minutes. Fry the onions in the olive oil until translucent and then drain the vegetables and add them to the pan. Add a touch more salt and sauté for a few minutes until cooked.  Turn your vegetables out onto your serving plate. Your tuna steak will sit on the vegetables so line them up into a small square like so.

3. For the tuna, mix the oil, garlic, salt, pepper and oregano onto a plate and marinate the tuna steak in the mix for a couple of minutes on each side. Take a griddle plan and spread a light coating of oil onto it. Put it on a medium-high heat and when the pan is really hot and starts to smoke a little, place your tuna onto the griddle. Cook the steak to your preference. I like it raw in the middle which takes 3-4 minutes cooking on each side, but just keep your eye on the side of the steak and you can see how much of it has been cooked.

4. When you’ve cooked your steak on both sides, cut it in half and stack the halves on top of the mixed vegetables. Top the steak with the salsa and a drizzle of extra virgin olive oil and a sprig of coriander.

I know – it’s hard to spoil it by eating it isn’t it – just do what I did and take a photo beforehand.


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