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|Cornwells Apple Cider Vinegar
|Gold'n Canola Oil Spray
|Sashimi Grade Tuna
|Yellow Mustard Seeds
|Micro Celery Bunch
|Extra Virgin Olive Oil
To make the chutney, take your quince and peel the fruit, removing the core and dice into small pieces. Dice the fennel and finely chop the onion (about a quarter of the onion to make the 10 entree serves here).
Add the quince, fennel and onion into an oiled saucepan with the dried sultanas, the Cornwells Apple Cider Vinegar with the ground ginger, turmeric, cumin, coriander and a sprinkling of sea salt.
Heat the mixture until it is simmering quickly. Cook the mixture for 45 minutes, or until the chutney has thickened slightly and the fruit has become soft, then allow cooling before storing in a cool, dark place.
Heat the Fennel, Coriander and Mustard Seeds in a dry pan over a medium heat, shaking the pan frequently. Cook until fragrant, roughly two to three minutes. Remove and when cool grind into a powder in a mortar and pestle.
Roll the tuna pieces in the cooled spice mix and sear in a hot pan with a little of the Gold’n Canola spray until the tuna is golden on the outside, yet still raw in the middle.
Let the tuna cool and then slice into thin strips.
Place a table spoon of chutney on the plate and then a piece of tuna on top. Season the tuna with sea salt and drizzle with a little extra virgin olive oil and some micro celery.