Tuna, tomatoes and parmesan Bring out the tasty fish flavour
TUNA is one of the tastiest fish and I am always looking to use it in the restaurant, whether it’s for a starter, an intermediate course or a main.
Like most fish, there are so many ways in which you can cook tuna – steaming, grilling or pan-frying each add their own character to the dish. My top tip? Make sure you season it properly to bring out 100 per cent of the flavour.
1 fillet of tuna 1 packet of heritage tomatoes
2tbsp crushed black pepper
100ml olive oil
1 bunch chives
1 packet of mixed salad Vinaigrette
If you cut the tuna horizontally you will have a nice oblong shape. Roll the tuna in crushed black peppercorns (not too much to be overpowering), drizzle a little olive oil then season.
Put a frying pan on to a high heat and, once hot, place the tuna in it, searing it all around evenly to create a nice even colour.
Peel and chop the shallots finely. Chop the chives finely. Pick, wash and dry the salad leaves. Using a speed peeler, peel the parmesan to get the shavings and put them aside into a tub – be careful to lift them carefully as they are fragile.
Mix the tomatoes, shallots and chives with a little vinaigrette.
Dressing the plate
Place three little spoonfuls of salad leaves onto the plate. Slice the tuna, so you have a nice round piece. Place the tomato salad in the middle, then a few shavings of parmesan on top. Drizzle a little vinaigrette around the plate.
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL Telephone 0141 248 3801 email: info@ brianmaule.com website: www.brianmaule.com