Recipe
30 minshere
Recipe
Ingredients
Pickled tuna
240g tuna fillet, skinned and boneless
¼ cup sea salt
300g caster sugar
1 teaspoon all spice
2 bay leaves
1 cup red wine vinegar
150ml water
Preserved lemon puree
45g preserved lemon, pulp only (scrape off skin and discard skin)
¼ cup extra virgin olive oil
Apple salad
130g granny smith apple, finely diced
15g peeled shallots, finely diced
3g chives, finely sliced
½ lemon, juiced
1 teaspoon extra virgin olive oil
2 teaspoons NZ sea grapes, follow directions on jar for preparation (Pacific Harvest www.pacificharvest.co.nz)
20 small individual spoons (you can use Chinese spoons or similar)
Seafood used
Cooking method
For the pickled tuna, combine sea salt and 140g caster sugar together and sprinkle over the tuna. Place in the fridge overnight. The following day, rinse off the salt mix from the tuna and pat dry.
Place the remaining sugar, all spice, bay leaves, vinegar and water in a saucepan. Bring to the boil, stirring until the sugar is dissolved. Cool to room temperature.
Place pickling liquor into a bowl and then add the tuna. Place into the fridge for 3 hours. If you don’t intend to use the tuna on this day, remove the tuna from the pickling liquor, pat dry and store in the fridge.
For the preserved lemon puree, place the preserved lemon pulp and olive oil into a food processor and blend until smooth.
For the apple salad, combine all the ingredients except the sea grapes. Stir until evenly distributed.
To serve, thinly slice the tuna and arrange slices onto little spoons. Top each spoon with about 1 teaspoon each of lemon puree and apple salad. Garnish each spoon with a small amount of sea grapes.