Caramelized tuna in apricot glaze
4 servings
15 minutes
Recipe from the book Fast cooking by James Martin
1
Slightly crush the cumin and coriander seeds. In a bowl, mix apricot jam, 1 tablespoon of soy sauce, cumin and coriander, salt and pepper. Coat the tuna with this marinade on all sides to ensure the fish is fully covered.
- Cumin seeds (jeera): 1 teaspoon
- Coriander seeds: 1 teaspoon
- Apricot jam: 110 g
- Soy sauce: 2 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
- Tuna steak: 4 pieces
2
Prepare the salad. Chop the Chinese cabbage coarsely, and slice the daikon and chili peppers very thinly (if desired, the daikon can be cut into thin strips using a vegetable peeler). Mix all the vegetables in a bowl, add chopped cilantro and parsley. Whisk the juice of one lime, fish sauce, soy sauce, and palm sugar. Drizzle the salad with the prepared dressing.
- Chinese cabbage: 400 g
- Daikon: 75 g
- Chili pepper: 2 pieces
- Coriander leaves: 3 tablespoons
- Fresh mint: 3 tablespoons
- Lime: 1 piece
- Soy sauce: 2 tablespoons
- Palm sugar: 1 tablespoon
3
Heat the grill pan over high heat. Place the fish in the pan and fry for 1 minute, turn the pieces 90° and fry for another minute. Flip and fry for another 1-2 minutes (for a more well-done result, keep the fish on the heat a little longer). Remove the tuna from the pan and let it rest.
- Tuna steak: 4 pieces
4
Cut the fish into thick slices. Place the bitter salad in the center of the serving dish, then top with slices of fish.
- Tuna steak: 4 pieces