Seared tuna from Chef Massimo at the Sheraton Hotel and Resort Abu Dhabi.
Ingredients
5kg tuna loin
25g black peppercorn
25g green peppercorn
25g pink peppercorn
25g white peppercorn
75ml extra virgin olive oil
25g salt
5kg fresh fennel
25g pomegranate
300g lemon dressing (oil and lemon juice
with black pepper and salt)
2.5g lemon skin
2.5g orange skin
Method
- Cut the fennel into 1cm thick slices and place in cold water until it is ready to serve.
- Place peppercorns and the orange and lemon skins in a blender. Zizz into equal sized crumbs (but don’t go too far and produce a mush).
- Slice the tuna loin into rounds about 2cm thick. Coat the tuna slices on each side with the lemon, orange and peppercorn mixture.
- Preheat a pan and add some drops of olive oil with a little butter. Fry the tuna slices for two minutes on each side until the crust turns slightly golden.
- To serve, place five slices on each plate.
- Dress the fennel with a touch of oil and lemon juice and season to taste. Add the pomegranate and serve immediately.
This recipe serves six and comes from Chef Massimo at the Sheraton Hotel and Resort Abu Dhabi.
