Grilled tuna steak with Greek olive sponge Recipe

Tuna loin, grilled and served thinly sliced, with an olive, chilli and lemon dressing Served with a savoury sponge cake that has been cooked for 30 seconds.

  • Preparation
    20mins
  • Cooking time
    5mins
  • Rest time
    5mins
Rate this recipe
(0 vote) 0/5
Ingredients
Pour people
  • For the fish
  • Red tuna steak(s) : 6 whole
  • Olive oil : 30 ml
  • Smoked Maldon salt : 3 pinch(es)
  • For the batter
  • Whole egg(s) : 4 whole
  • Pitted green olive(s) : 30 g
  • Flat leaf parsley : 0.5 bunch
  • Plain flour : 55 g
  • Maldon salt : 1 pinch(es)
  • Caster sugar : 1 pinch(es)
  • For the sauce
  • Lemon(s) : 1 whole
  • Kalamata olive(s) : 30 g
  • Red chilli(s) : 1 whole
  • Olive oil : 60 ml
  • Maldon salt : 1 pinch(es)
  • For the garnish(es)
  • Oregano : 0.5 bunch
  • Maldon salt : 1 pinch(es)
Method
  • 1. FOR THE FISH

    Let the tuna come to room temperature before cooking.
    Get a grill pan or frying pan smoking hot and season the tuna with olive oil and smoked salt.
    Grill each side for 30 seconds twice and allow to rest before slicing into 1 cm thick slices.

  • 2. FOR THE BATTER

    Bring a salted pot of water to the boil and cook the leaves of the parsley for 30-45 seconds.
    Remove from the water, submerge into cold water then squeeze all access water out.
    Place this in a blender with all the rest of the ingredients and blitz till smooth. Pass through a sieve
    into a whip cream canister and charge with one 7.5g cream charger.
    Shake well.
    Get a takeaway coffee cup and poke 3 holes in the bottom. grease the inside with olive oil and squirt the mix inside until half full.Place this inside the microwave with a side plate or saucer on top and cook on high power for 30 seconds.
    Quickly remove and allow to stand for 5 seconds before removing.

  • 3. FOR THE SAUCE

    Fine dice the chilli, chop the olives and juice the lemon.
    Mix all ingredients together and season to taste.

  • 4. FOR THE GARNISH

    Preheat the oven to 80c. Put the oregano in and dry out for 30 mins. Shred the leaves off the stalk and mix with the maldon salt.

  • 5. TO FINISH

    Lay the sliced tuna on a plate, drizzle over the dressing and place the sponge alongside it. Sprinkle with the oregano salt.

Chef's tip

«This dish is a nice light lunch or a part of a fancy dinner party to amaze your friends. Get creative with the sides or the accompaniments.»

Similar recipes in this theme