Executive Chef Yvan Marclay at the Hilton Abu Dhabi

Ingredients

1.7kg Sako tuna loin
1g black peppercorns
50g olive oil
3g fleur de sel
300g green apple in thin slices
50g olive oil
40g fresh spinach
10g garlic
250g red rice
250g jasmine rice
250g water
250g salt and pepper

For the curry sauce
30g fresh ginger
10g Madras curry powder
150g red onions
100g coconut powder
5g cardamom
5g whole cloves
5g salt and pepper

To garnish
25g fresh thyme
25g fresh rosemary
25g fresh coriander

Method

1. Wash the rice and cook in a rice cooker
2. Sauté the garlic and onions in the olive oil, add all the spices and the curry and stir on a low heat for a few minutes
3. Add the stock and simmer for about ten minutes, blend the sauce, add the coconut milk, blend again and season to taste
4. Heat up a roasting pan, season the tuna and pan fry it for 30 seconds on each side
5. Heat up a separate pan, add a little olive oil, add the apple rings and panfry them for five seconds on each side before setting aside. In the same pan, add the garlic and shallots and sauté until golden
6. Add the freshly washed spinach, season and serve

This recipe serves 10 and comes from Executive Chef Yvan Marclay at the Hilton Abu Dhabi.