Noosa Life and Style - - FOOD -

Seared yel­low fin tuna, cos, egg, capers, lemon and blue cheese from Board­walk Bistro on Hast­ings.


2 x 200g yel­low fin tuna steaks (about 1.5cm thick)

1 x baby cos (washed and halved length­ways)

2 soft-boiled eggs

1/3 cup creamy blue cheese

1/3 cup good-qual­ity may­on­naise

2 tbs baby capers

Seg­ments of 1 lemon plus juice of 1 lemon

Sea salt and cracked pep­per to taste

For crumbed egg:

1 cup panko bread­crumbs, egg wash (1 egg/50ml milk, mixed) ¼ cup plain flour


For dress­ing: Com­bine blue cheese, may­on­naise and a good squeeze of lemon juice in a bowl and whisk un­til smooth, sea­son with cracked pep­per to taste. Re­serve dress­ing un­til re­quired. For egg: To soft-boil eggs, bring a small saucepan of wa­ter to the boil. Place eggs in wa­ter for 5½ min­utes. After 5½ min­utes re­move eggs from saucepan and sub­merge in ice cold wa­ter to stop the cook­ing process. Once cold, peel the eggs.

To crumb: Roll the boiled/peeled egg in flour, fol­lowed by the egg wash, fol­lowed by the bread­crumbs, re­peat with the sec­ond egg. Set deep fryer to 170°C. Deep-fry crumbed egg for 20–30 sec­onds or un­til a light golden brown. Place cooked egg on ab­sorbent pa­per un­til re­quired for plat­ing.

Place baby capers in a sieve and in deep fryer fry the capers un­til they rise to the sur­face. Shake to re­move ex­cess oil and place on ab­sorbent pa­per un­til re­quired for plat­ing.

Heat grid­dle pan, sear tuna on both sides un­til de­sired de­gree of cook­ing. For blue-rare about 20–30 sec­onds each side. For well done about two–three min­utes each side.

Rest when the de­sired de­gree of cook­ing is reached. On the same hot grid­dle pan briefly sear the open face of the cos let­tuce for about 20–30 sec­onds. Lightly sea­son with sea salt.

To as­sem­ble: On cen­tre of a flat din­ner plate, place grilled cos leaf. Place tuna (sliced if de­sired) next to cos leaf, pour a gen­er­ous amount of blue cheese dress­ing over cos. Sprin­kle with fried capers. Scat­ter a few lemon seg­ments on plate and nes­tle soft fried egg on cos leaf.

Recipe cour­tesy of: Gene Quin­lan, head chef, Board­walk Bistro. Phone 5448 0888

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