Ingredients
- 350g tuna loin
- 22g white sesame seeds
- 22g black sesame seeds
- 2 tsp whole cumin seeds
- 25g roasted hazelnuts, skinned & crushed
- ½ tsp sea salt
- ¼ tsp cracked black pepper
- ½ lemon juice and zest
- 200ml water
- 200g sugar
- 5 gelatine leaves
- 1 tsp cracked black pepper
- 1 cucumber
- 1 litre water
- 250g sugar
- 250g white vinegar
- 2 star anise
- 1 cinnamon
- 4 quail eggs
- 20g almond flakes
- 60g bread crumbs
- 1 egg
- 50ml milk
- 10g flour
- Mix all dukkah ingredients; set aside
- Soak gelatine leaves in ice-cold water until soft. Bring remaining ingredients to a simmer. Remove from heat; add leaves
- Refrigerate liquid mix on tray. Once set, cube
- Poach eggs two minutes; dip in cold water
- Mix almonds, breadcrumbs; mix egg, milk
- Dry eggs and dust in flour. Place in egg mixture, then breadcrumb mix, then shallow fry until golden
- Thinly slice cucumber length ways. Combine other ingredients; heat til sugar dissolves. Add cucumber; let sit over night
- Roll the tuna loin in the dukkah mixture
- Heat olive oil medium heat. Cook tuna two minutes each side. Remove; let sit one minute. Slice; serve with remaining items
Serves four courtesy of Executive Sous Chef Christopher Dodds, Blue Grill Steakhouse, Yas Island Rotana.