22 June 2009
400-500g tuna belly in one piece
Ground black pepper
30ml soy sauce (light or dark)
60ml wine vinegar (red or white)
60ml olive oil
1 clove garlic, peeled and cut into quarters
5-15ml green peppercorns (to taste)
15ml black small black olives, stones removed and cut into small pieces
15ml green olives, stones removed and cut into small pieces
2 red peppers from a jar or can, cut into thin strips
A few thyme leaves.
80g plain flour
1 small onion, peeled, halved and cut into thin slices
250ml oil for frying.
Source: Joel Robuchon
Rinse the tuna, dry with kitchen paper and leave in the fridge until required.
In a small saucepan or frying pan, add the soy sauce, vinegar, olive oil and garlic.
Bring to boil, reduce heat and let simmer until soy and vinegar mix has reduced by about 2/3rds. The oil will not reduce very much, so watch the liquids carefully. This will take about 25 mins.
When reduced take off the heat and let stand.
Put all the other sauce ingredients in a small bowl.
Toss the sliced onions in the flour, separating the layers.
Place the frying oil in a frying pan.
Cook the tuna by your preferred method, either on a stove top grill or in a frying pan. The tuna is best if its is still raw in the middle, this is easier to achieve by cooking a thick piece.
Place the tuna in a warm oven to stand.
Heat the frying oil and begin to fry the onion stripsin batches ensuring they do not darken. Place on a plate with 3-4 sheets of kitchen paper. The fried onion will keep in the warm oven until needed, do not cover them
Place the sauce ingredients in the soy mix, heat gently to warm through.
Slice the tuna thickly, divide between two or three plate.
Spoon the sauce over the tuna and pile the fried onions on the top.
There are two serving suggestions across the page. We enjoyed both ideas.
Spicy Chinese Drizzle, Noodles and Bak Choi
Tuna with soy sauce before the onions are piled on.
Served here with potato salad and salad leaves from the garden.
The same recipe with udon noodles.