Seared spiced tuna with zucchini

Course:

Appetizer

Practical information

Prep time

30 min
Cooking

1 min
Ready in

31 min

Difficulty
Price

Recipe
Comments (0)

Fleur de sel (Flower of salt) is a hand-harvested sea salt, very delicate in flavour. It is collected from the top layer of salt before it sinks to the bottom of large salt pans (Wikipidea reference). I find it a great addition for meals and use it very often. It should not be cooked but added at the end, once the food is cooked.

Recipe's Ingredients

4 small fresh tuna steaks, (3 inches wide, 1 inch thick)
2 zucchinis
salt and pepper
1 teaspoon fresh chopped coriander
2 tablespoons olive oil
fleur de sel
1 small fresh beetroot
1 tablespoon white balsamic vinegar (found at specialized stores)

2 tablespoons hazelnut oil
a few sprigs of fresh dill
a dash of lemon juice (optional)
1 teaspoon fennel seeds
1 teaspoon pink peppercorn seeds
1 teaspoon coriander seeds
1/3 teaspoons black peppercorn seeds

Recipe preparation steps
1

Take a mortar and crush all the spices seeds together (except for the fleur de sel).
2

Wash the zucchinis. Cook one zucchini cut in pieces in boiling water for 10 mns or so. Mix it well with a hand processor (30 s is enough).
3

Chop in small cubes the other zucchini. Add salt and pepper, the mixed zucchini, and the fresh chopped coriander. Add 1 tablespoon of olive oil and set aside.
4

Take your tuna steaks and press gently the bottom and face in the crushed seeds. Take a large frying pan and heat one tablespoon olive oil. Sear on each side for about 30 s or less. Make sure the tuna flesh stays rosé.
5

Grate your peeled beetroot. Add salt and pepper.
6

Mix together the balsamic vinegar vinegar with the hazelnut oil oil. Mix with the beetroot and set aside.
7

Take a plate and in the middle, place a small portion of the zucchinis (the size of your tuna steaks). Place the tuna steak on top and finish with some grated beetroot salad. Sprinkle with fleur de sel and a few dill sprigs. Sprinkle over a few more drops of olive oil and serve without waiting, with a dash of lemon juice if you like.
Ready !