250g trimmed loin of tuna
1/4 cup NOMU Extra Virgin Olive Oil
1 shallot, finely diced
1 small clove garlic, finely chopped
1/2 tsp NOMU One For All or Seafood Rub
A squeeze of fresh lemon juice
1 vine-ripened tomato, concassé (see Tips)
A handful of basil, finely shredded
NOMU Sea Salt and NOMU Black Pepper
Wrap the loin of tuna in clingwrap and place in the freezer for an hour.
Gently sauté the shallots in a small saucepan until translucent, but not browned. Add the garlic and NOMU Rub of your choice and sauté for another minute or so. Add a squeeze of lemon. Remove from the heat and add the tomato and basil. The hot oil should simply warm the tomato, but not cook it. Season well.
With a very sharp knife, thinly slice the tuna and arrange on a plate or platter. Drizzle the dressing over the tuna, ensuring that you get an even distribution of tomato and basil. Season with another grind of pepper and serve.
Tip: If you do not like your fish completely raw, pour the dressing over it while still hot. The residual heat will very gently “cook” the fish.
‘Concassé’ simply refers to tomatoes that have been peeled, deseeded and finely diced. Score a cross into the base of the tomato and blanch in hot water for a few minutes. Plunge in ice cold water and peel of the skin once cooled. Slice the tomato in quarters, then cut out and discard the seeds. Chop the rest of the tomato flesh into small, even cubes.
250g trimmed loin of tuna
1/4 cup NOMU Extra Virgin Olive Oil
1 shallot, finely diced
1 small clove garlic, finely chopped
1/2 tsp NOMU One For All or Seafood Rub
A squeeze of fresh lemon juice
1 vine-ripened tomato, concassé (see Tips)
A handful of basil, finely shredded
NOMU Sea Salt and NOMU Black Pepper
Wrap the loin of tuna in clingwrap and place in the freezer for an hour.
Gently sauté the shallots in a small saucepan until translucent, but not browned. Add the garlic and NOMU Rub of your choice and sauté for another minute or so. Add a squeeze of lemon. Remove from the heat and add the tomato and basil. The hot oil should simply warm the tomato, but not cook it. Season well.
With a very sharp knife, thinly slice the tuna and arrange on a plate or platter. Drizzle the dressing over the tuna, ensuring that you get an even distribution of tomato and basil. Season with another grind of pepper and serve.
Tip: If you do not like your fish completely raw, pour the dressing over it while still hot. The residual heat will very gently “cook” the fish.
‘Concassé’ simply refers to tomatoes that have been peeled, deseeded and finely diced. Score a cross into the base of the tomato and blanch in hot water for a few minutes. Plunge in ice cold water and peel of the skin once cooled. Slice the tomato in quarters, then cut out and discard the seeds. Chop the rest of the tomato flesh into small, even cubes.
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