Use 50g for a starter size or 100g for a main course.
Ask your fishmonger to cut a long piece of loin (Similar in size and shape of a pork fillet)
Zest and Juice of 1 unwaxed lemon
50ml Zaytoun Olive Oil (Keep cold)
1 tbsp caster sugar
15ml good quality balsamic vinegar
1 Bartlett pear (Thinly sliced on a mandolin)
Thin Slices of Cibatta.
1 Plum tomato skinned and concassed.
1 Tbspn Oscierta Caviar
In a shallow dish mix 40ml of the olive oil with the lemon juice and zest, add the tuna and coat well, allow to marinade for about 20 minutes.
Heat a frying pan on the stove and allow to get hot, remove the tuna from the marinade, season well and pat dry, add a dash of the remaining oil to the pan and quickly flash fry the tuna loin, colouring all round. Remove from the pan and wrap in 3 layers of clingfilm and tie the ends tight, place in a fridge.
Lower the heat and add the sugar, balsamic and 1/2 the marinade bring to the boil and allow to thicken, remove from the heat. Allow to cool.
Brush the sclices of Ciabatta with olive oil and toast till golden.
Place a slice of the toasted bread on a plate, top with a couple of slices of the razor thin pear. Remove the Tuna from the clingfilm and slice thinly, arrange on top of the bread and pear, drizzle with some of the oil and balsamic dressing and a sprinkling of some tomato concasse. Top with a little of the caviar.
Late Harvest Riesling
Columbia Valley, Washington
Eastern Washington’s low annual rainfall and cool nights during the growing season make it the perfect area for producing consistently great late harvest wines. The Hogue Cellars has developed a style of late harvest Riesling that is crisp yet moderately sweet. The wine was produced from select Riesling vineyards where the fruit can ripen to the required 24°+ Brix. At that level of ripeness, the wine develops its trademark tangerine/apricot flavor. Zesty aromas of orange, lemon-lime and peach are followed by flavors of tangerine, apricot and a trace of mineral. Serve with poached pears, apple pie or a cheese platter of Stilton, smoked Gouda and fresh goat cheese. It’s also excellent served well chilled as an aperitif.