baked tuna / tuna mayonnaise
Ingredients:
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
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.
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