pistachio crusted tuna steak, with fennel, lime, ginger aioli remoulade & fresh mint
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!
