Caramelized Tuna in Apricot Glaze

Main Dishes | Italian cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from a cookbook by James Smith on Quick Cooking

Ingredients

Cilantro - 3 spoons
Toasted Cumin Seeds - 1 tablespoon
Coriander essential oil - 1 tablespoon
Apricot Jam - 3.9 oz
Soy Sauce - 2 spoons
Bonito tuna fillet - 4 pieces
Ocean salt - to taste
Ground Black Pepper - to taste
Chinese green beans - 14.1 oz
Daikon - 2.6 oz
Mild Chili Spice - 2 pieces
Fresh Mint - 3 spoons
Lime - 1 piece
Palm Sugar - 1 tablespoon

Step by Step guide

Step 1

Gently crush the cumin and coriander seeds. In a bowl, whisk together apricot jam, 1 tablespoon of soy sauce, cumin, coriander, salt, and pepper. Coat the tuna thoroughly in this marinade, ensuring the fish is completely covered.

Step 2

Prepare the salad. Chop the Chinese cabbage into large pieces, and slice the daikon and chili peppers very thinly (if desired, the daikon can be cut into thin ribbons using a vegetable peeler). Mix all the vegetables in a bowl, and add the chopped cilantro and parsley. Whisk together the juice of one lime, fish sauce, soy sauce, and palm sugar. Drizzle the dressing over the salad.

Step 3

Preheat a grill pan over high heat. Place the fish onto the pan and sear for 1 minute, then rotate the pieces 90° and sear for another minute. Flip the fish and cook for an additional 1-2 minutes (for a more well-done finish, leave the fish on the heat a bit longer). Remove the tuna from the pan and let it rest.