Seared soy marinade tuna, avocado and wasabi purée, black sesame seeds and Asian slaw
Head chef Liam Keeting came across from Suffolk to work at GreyFriars. Previously to that he’d worked in London. ‘I’ve worked for the Galvin Bros, Soho Group and Caprice Holdings, working for Restaurant 34 as a sous chef.’ Liam left London when his daughter was born and is delighted to have moved back to Colchester where he grew up. Liam sees part of his role as to encourage the next generation of chefs. ‘My aim is to keep the staff interested in the food, always getting them to try different types of food. I want to always bring on the commis chefs and hopefully inspire the next generation of chefs.’
THE RECIPE... Ingredients
(serves four) 400g of tuna
For the marinade
200ml of light soy sauce
50ml of orange juice
10g of lemon peel
5g of ginger
For the avocado and wasabi purée
20g of wasabi paste
5ml of lemon juice
1g of Vitamin C powder (if possible)
For the Asian slaw
1 spring onion
20g of white mooli or daikon
For the Asian slaw dressing
1 green apple
1 clove of garlic
½ white onion
200g of light miso
400ml of rice wine vinegar
150g of caster sugar
For the garnish
Black sesame seeds
For the Asian dressing, peel and rough chop the onion, garlic and apple (removing the core). In a pan, add the rice wine vinegar and sugar and slowly warm until the sugar has dissolved. Remove from the heat and allow to cool. Once cool, whisk in the miso. Leave to one side. In a blender add onions, garlic and apple and blitz to a purée.
Mix it all together and let it rest for around 6 hours, the longer the better.
Mix all the ingredients for the marinade together then add the tuna and allow to marinate for one hour in the fridge. Blitz the avocado and wasabi together in a blender until smooth, then add the lemon juice, Vitamin C powder (if possible) and season with salt.
Cut the carrot, spring onion, chilli (de-seeded) and mooli or daikon into julienne (thin strips) and place into ice cold water to keep them crisp. To serve, place some oil in a frying pan and when hot, place the tuna into a pan and sear each side for around 10-15 seconds. Mix the dressing with the Asian slaw to taste.
Draw a couple of lines of the avocado and wasabi mix across the plate. Slice the tuna into five or six pieces and then lay on top of the lines of avocado and spoon the slaw on top of the tuna. Finish off with the black sesame seeds to garnish.
GET THE TASTE
GreyFriars Hotel & Restaurant High Street Colchester
01206 575913 www.greyfriarscolchester.co.uk