i love experimenting with fresh tuna – its just a decadent tasting, fresh fish that because of its meatiness, pairs so well with robust flavours…
the pistachio is a take on the traditional sesame crust thats so often paired with tuna, taking the tuna in a new direction that so beautifully goes with the lime and ginger kick.
fresh mint is a must to cut through the richness of the aioli … if you dont have mint, use some fresh basil.
if you dont have inclination, or dont want to make the mayonnaise, get a good store bought one, and add the lime zest, ginger and crushed garlic to that. just know that it won’t be as good!
serves 2-3 (2 generously)
for the tuna
2 large tuna steaks
70g shelled pistachio nuts, pulsed in the blender a few times
dijon mustard
salt
for the remoulade
1 large fennel bulb, finely sliced using a mandolin or sharp knife
2 cups fresh mint leaves
2 egg yolks
1 tsp rice wine vinegar (or white wine vinegar)
2 limes, zest and juice
1 tsp dijon mustard
3/4 to 1 cup rapeseed oil (or canola, or avocado)
2 inches ginger, grated using a microplane or small grater
1 large garlic clove, crushed
salt
for the tuna
heat frypan to high.
season and oil the tuna, and then sear on both sides for max 1 minute. you want the tuna to brown but not cook much at all. (refer to the photo as this gives a good idea of just how rare tuna should be served).
remove the tuna from the frypan and leave to cook.
spread some dijon mustard on both sides of the tuna and coat both sides with the blitzed pistachio nuts.
i had some pistachios left over, so i used this as a garnish on the final plate.
firmly wrap each tuna steak separately in gladwrap and then transfer to the fridge. the firm wrapping will help the pistachios to stick to the tuna for when you are ready to slice and serve.
for the remoulade
add the egg yolks, vinegar, dijon mustard and a pinch of salt to a mixing bowl. using a whisk, whisk to combine.
very slowly, start to pour the oil into the eggs while whisking. you will start to see the mixture thicken. keep whisking and pouring oil until the mixture resembles the thickness of mayonnaise. if the mixture gets runnier, the eggs have split and you need to start again. the key to this is take your time adding the oil. you get quicker at this the more you make it!
once its at the desired thickness, add the ginger, lime zest and garlic. move to the fridge until ready to serve.
put the finely sliced fennel into a mixing bowl. squeeze the fresh lime juice into the fennel, along with 1 tsp salt and stir to combine. set aside until ready to serve.
to assemble
taste the mayonnaise and check that you can taste the ginger, lime and garlic. balance the flavours if required.
add 3/4 of the mayonnaise to the fennel and stir. it should cover the fennel nicely as a dressing. add more if required but the fennel shouldnt be bathing in the mayonnaise.
remove the tuna from the fridge and unwrap. using a sharp knife, slice to the size and shape you desire.
place the fennel remoulade and the tuna on the plate. sprinkle the mint leaves over top, and any remaining pistachio nuts you have.
consume and enjoy.
ReplicATE It. 