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| Seared Tuna Crusted with Earl Grey Tea in a cilantro-cucumber-macadamia pesto with ginger candy |
| Yields: 4 servings |
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| INGREDIENTS |
4 6 ounce tuna steaks
4 bags Earl Grey tea
to taste salt & pepper
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| METHOD |
| Season tuna steaks with salt and pepper. Lightly coat with
Earl Grey tea.
Lightly grease a non-stick pan with oil and sear for a minute on
each side.
Finish in broiler for an additional 2 minutes (rare-medium rare). Place tuna on cutting board.
Slice each tuna steak in half and and lean the pieces against each other so they are standing on serving dish.
For sauce, place all ingredients in a blender and puree.
Season with salt.
In a small bowl, combine ginger candy, lime juice and olive oil.
Drizzle pesto around tuna and garnish with ginger candy mixture. |
| NGREDIENTS: SAUCE |
1 oz cilantro leaves
1/2 cucumber, sliced & peeled
2 oz roasted macadamia nuts
1/2 t crushed red pepper
4 oz olive oil
1 oz rice vinegar
to taste salt
6 pieces ginger candy, chopped
2 T extra virgin olive oil
juice of 1 lime
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