Seared Carpaccio of Tuna

Serves: 4

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Total Time: 25

Prep Time: 20

Cook Time: 5

• 500 gram(s) tuna fillet (MSC-approved)
• 2 tablespoon(s) olive oil (for searing tuna)
• 10 gram(s) white peppercorns, finely crushed
• 10 gram(s) coriander seeds, finely crushed
• Dijon mustard
• 100 gram(s) each of chives, chervil and coriander, finely chopped
• 250 gram(s) woodland herbs (such as hairy bittercress, wild celery leaf, mustard flower, woodland sorrel or chickweed) or quality mixed salad leaves
• 50 gram(s) Oscietra caviar (Avruga herring roe 'caviar' is a cheaper alternative)
• For the sweet chilli dressing
• 250 gram(s) extra-virgin olive oil
• 60 gram(s) white wine vinegar
• 100 gram(s) Mae Ploy Sweet Chilli Sauce
• 30 gram(s) Lingham's Chilli Sauce
• 10 gram(s) sesame oil
• 10 gram(s) rice wine vinegar
• 5 gram(s) fresh coriander, chopped

Method

1. Trim the tuna and cut it into cylinders, about 4cm in diameter, rounding off the edges with a sharp knife. Roll tightly in cling film and place in the fridge to set for an hour.
2. Pre-heat a heavy frying pan. Unwrap the tuna, brush with olive oil and season with salt and crushed white peppercorns and coriander seeds. Sear each tuna roll individually in the frying pan - about 10 seconds on each side - then place on a wire rack. Clean the pan and make sure it is very hot before adding the next roll. Leave to cool.
3. Once cool, coat the rolls in a thin layer of mustard. Mix the chopped herbs and woodland herbs on a plate and roll the tuna in them. Then roll the tuna in cling film, as before. Refrigerate for two hours.
4. For the sweet chilli dressing, put all the ingredients except the chopped coriander in a food processor and blitz. Season to taste.
5. With the cling film still on, carve the tuna into 1cm-thick sections. Remove the cling film and place the rounds on plates. Put a small amount of caviar on each piece of tuna. Add a handful of chopped coriander to the dressing, whisk and drizzle a small amount over each tuna slice. Serve with herbs or salad leaves.
6. From No 6 restaurant, Padstow, www.number6inpadstow.co.uk

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