Tuna, toma­toes and parme­san Bring out the tasty fish flavour

The Herald Magazine - - etc BRIAN MAULE CHEF -

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.

Serves 4

1 fil­let of tuna 1 packet of her­itage toma­toes

2tbsp crushed black pep­per

100ml olive oil

1 bunch chives

100g parme­san

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

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