baked tuna / tuna mayonnaise

 

Ingredients:

One whole tuna - get the fish monger to fillet.

2 limes

grain mustard

one egg

salt

sake

olive oil

garlic

Prepare the tuna fillet:

• trim away the bits around the belly
• cut along the bloodline - cut both along both sides of the pin bones which will make it easier to remove without damaging the flesh.
• weight after trimming was about 350 grams.

Marinade:

• marinade for 5 mins with one tbsp of sake
• pour away the excess sake and marinade the tuna with 1% salt (i used 3 grams) and a sprinkling of marjoram.
• leave in the fridge whilst marinading.

(next time try adding the juice of 1 lime to make a ceviche before cooking)

Cook:

• take out the tuna from the fridge and pour olive oil liberally over the tuna fillet until the flesh is coated with olive oil.
• into the oven at 100 C for 20 min - watch very closely as it cooks quickly

(next time try 90 C)

Making the mayo:

• one egg yolk
• pinch of salt (used porky salt)
• one teaspoonful grain mustard
• beat together.
• add olive oil drop by drop and beat vigorously to ensure it all emulsifies.

Tuna mayonnaise:

• add juice from one lime (perhaps not needed if ceviche tuna) - just add to taste.
• zest from about half a lime
• 2 tsp grain mustard
• one very small clove of garlic - just grate a little using the microplane
• mix with mayonnaise.
• try to mix without totally mashing up all the tuna - leaving largeish chunks.