Starters
Bush Spiced Tuna Steak
Serves: 2
| Ingredient |
Preparation & Service |
- 1 tuna steak (250g)
- bush spice for dusting (blend of oregano, garlic, paprika, pepper, celery, onion, parsley, rosemary, lemon pepper, marjoram, nutmeg)
Potato Salad
- 4 baby desiree potatoes, cooked in skins still firm/diced into cubes
- 1/2 spanish onion
- 1 tbsp seeded mustard
- 4 tbsp ETA® Mayonnaise
Tomato Vinaigrette
- 4 tomatoes seeded & peeled
- 1/2 tsp dijon mustard
- 1 tsp cumin ground
- 1 tsp coriander ground
- 1/3 cup parsley
- salt & pepper to taste
- 1 cup red wine vinegar
- 3 cups ETA Sal-Fry® Oil
Red Capsicum Coulis
- 2 x roasted red capsicum
- 1/3 cup vinegar white
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- Method - Mix potatoes, spanish onion, mustard & ETA® mayonnaise together. Dust tuna with bush spice on both sides, cook until rare on grill & set aside.
- Tomato Vinaigrette - Place tomatoes, mustard, cumin, coriander & parsley into blender. Add red wine vinegar & then slowly add ETA Sal-Fry® Oil & season with salt & pepper.
- Red Capsicum Coulis - Place into blender & blend well.
- To Assemble - Place the potato salad in the centre of the plate. Blend the tomato vinaigrette, drizzle on the plate around the potato salad. Slice the tuna steak into 4 wedges & place around the potato salad. Drizzle red cap coulis around tuna.
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