Tuna Confit

INGREDIENTS

• 200g yellowtail tuna fillet

• 15g Japanese seaweed

• 100g shallot

• 200ml Shiraz

• Cherry tomato cut into two

• Mandoline-sliced cucumber

• 1l grapeseed oil

METHOD

1. Heat grapeseed oil to 42C.

2. Place the tuna in the oil, fully submerged for one hour.

3. Blend the Japanese seaweed into powder form.

4. Roll the cooked confit tuna over the seaweed powder.

5. Sautée the shallot, add Shiraz and reduce until the shallot is caramelised.

SERVES 2