Mar­i­nated tuna with date and pine nut cream

serves 4)

Friday - - Leisure -

Mar­i­nat­ing time: overnight Cook­ing time: 5 mins

Prep time: 10 mins

In­gre­di­ents 4 x 100g tuna loin pieces For mari­nade mix to­gether: 80ml light soy sauce 1 tsp gar­lic paste 10g ginger, grated 1 lemon, juiced 4 tsp grape juice few drops lemon juice 1 tsp sugar 2 tsp ta­marind paste 500ml pre­pared cof­fee (Cosi

Ne­spresso rec­om­mended) For date and pine nut cream, blitz to­gether: 200g pine nuts 200g dates 800ml wa­ter 500ml olive oil 1 tbsp rasp­berry vine­gar 150g white bread, crusts re­moved 1 gar­lic clove Method 1. Brush mari­nade on tuna and re­frig­er­ate overnight. 2. Pat-dry tuna then sear in hot pan on all sides for 1 minute un­til out­sides are brown but cen­tre is still rare. Let it rest for 10 min­utes then cut each loin into three roundels. 3. To serve, spoon a por­tion of date and pine nut cream on a plate and top with tuna.

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