Bluefin tuna in a spice crust, clams, giromonade
Mains, Fish, Seafood & Shellfish, Salmon and tuna
IngredientsRecipe for 4 persons
- Vegetable oil
- Salt and pepper
Preparation time: 45 min
Preheat your Four at 350 °F
Prepare your spice mix.
Peel and cut the giromon in 4 nice long sticks, 12x1x4 cm roughly.
Keep all of the off cuts to make the purée.
Juice the lime and add the juice to 100ml of olive oil. Add a pinch of salt, crushed garlic and light pepper.
Pour the marinade on the tuna and let marinate in the fridge for a few minutes.
Cook all of the off cuts in a covered pot on low heat with no water. Once nice and tender, blend and set aside.
In a hot skillet with oil and garlic, color all 4 surfaces of the giromon and then transfer to the oven for 5-7 minutes to finish cooking them.
Combine the olive oil, vinegar, honey, minced red onion and cashews. Season to taste.
- Cooking the tuna and clams
Combine the manioc flour and spice mix to make your batter.
Remove the tuna from the marinade and remove excess moisture with a rag or paper towel.
Roll the tuna in the batter mixture. In a hot skillet, sear the tuna for 2 minutes on each side and then set aside on a piece of paper towel until ready to serve.
Cook the clams in a sauce pot with white wine and minced onion. They are ready once they open up.
Place the rectangles of giromon on a plate, slice the tuna, and then place the tuna and clams on top of the giromon. Garnish with raw shavings of giromon. Drizzle the plate with the vinaigrette and decorate with a nice dollop of giromon purée.
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