Basil Infused Tuna

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Basil Infused Tuna

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Ingredients

Adjust Servings:
2 bunches basil leaves
4 x 100 grams pieces yellowfin tuna loin sea salt
freshly ground pepper
1/4 red coral lettuce torn into small pieces
1/4 green coral lettuce torn into small pieces
4 sprigs chervil
Mustard Seed and Soy Vinaigrette
50 millilitres soy sauce
2 limes juice only
30 millilitres pickled ginger juice drained from pickled ginger
2 teaspoons yellow mustard seeds
375 millilitres olive oil

This steamed tuna recipe dubbed basil infused tuna is the signature dish of French-born Michelin star Chef Guillaume Brahimi.

  • 46 min
  • Serves 4
  • Medium

Ingredients

  • Mustard Seed and Soy Vinaigrette

Directions

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Only sashimi-grade Yellowfin tuna will do for my signature dish. If your fishmonger can’t deliver, shop around somewhere else or put the recipe on the backburner for another day.

Mustard Seed and Soy Vinaigrette
  1. Combine the soy sauce, lime juice, ginger juice and mustard seeds in a large glass bowl.
  2. Slowly add the olive oil, whisking continuously, until combined.
  3. Place the vinaigrette in the fridge to infuse for 2 hours.

Basil

  1. Blanch the basil leaves in a saucepan of boiling water for 30 seconds, then plunge into a bowl of iced water.
  2. Remove and drain, then gently pat dry between two clean tea towels.

How to Prepare the Tuna

  1. Place the tuna on a length of plastic film and season with salt and pepper.
  2. Cover each piece of tuna with the blanched basil, stretching the leaves over the top and overlapping a little down the sides so that no part of the tuna is left exposed.
  3. Turn over and repeat on the other side, until the tuna is completely covered by the basil.
  4. Tightly wrap each piece in the plastic film.

Garnish

  1. Toss the coral lettuce in a bowl with 2 tablespoons of the vinaigrette and arrange on the serving plate.

Final Preparation & Plating

  1. Bring a saucepan of water to the boil and add the wrapped tuna.
  2. Remove from the pan after just 30 seconds and gently unwrap the plastic film.
  3. Slice the tuna on the diagonal, then dip into the bowl of reserved vinaigrette to cover completely.
  4. Take out straight away and arrange on the lettuce.
  5. Sprinkle the tuna with salt, place the leaf of one chervil on one half of each plate and serve.

This recipe, together with other delicious recipes, can be found in the cookbook Food for Friends by Guillaume Brahimi.

Guillaume Brahimi

French-born Guillaume Brahimi is one of Australia's most popular and acclaimed chefs. He trained under Michelin-starred chef Joel Robuchon in Paris before moving to Sydney in the 1990s. In late 2001, Guillaume won the prestigious contract to take over the flagship restaurant at the Sydney Opera House, Bennelong, and, after a refurbishment, opened this spectacular venue in November 2001 as Guillaume at Bennelong. The restaurant went on to win almost every major accolade in Australian food, as well as international recognition. It was named by Conde Nast Traveller as one of the top 50 new restaurants in the world and by 2003 held Two Chef Hats in the Sydney Morning Herald’s Good Food Guide as well as its Best New Restaurant and Australian Gourmet Traveller Restaurant of the Year and is currently ranked 11th restaurant in Australian Gourmet Traveller’s Top 100. In 2013, Guillaume and his team regained their three- hat status in the 2014 Sydney Morning Herald Good Food Guide, and Guillaume was awarded Vittoria Legend Award for his outstanding long- term contribution to the restaurant industry.

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