Seared miso and pepper tuna
250g sashimi grade tuna
1 tbsp. white miso
2 tsp white peppercorns
1 tsp pink peppercorns
1 tsp coriander seeds
50g finely shaved fennel
50g apple cider vinegar
40g caster sugar
Extra virgin olive oil
a squeeze of fresh lemon juice
Baby sorrel leaves for garnish
In a small pot bring the vinegar, sugar and water to a rapid boil and continue boiling for 4-5 minutes, ensuring that all the sugar has dissolved. Pour the hot liquid over the shaved fennel before placing it into the fridge and allowing to cool completely before starting the rest of the recipe.
Using a mortar and pestle finely grind the white pepper, pink pepper and coriander before placing into a dish large enough to hold the tuna fillet and set aside.
Using your hands smear the miso paste over the tuna until it is completely covered, you want a complete even coating as this will be what the pepper sticks to.
Now that the tuna is marinated in the miso roll it in the pepper mix ensuring that you have got an even coating the entire way around.
Meanwhile heat a non stick pan over high heat and allow to come to temperature for 3-4 minutes before sealing the tuna. Add a good drizzle of extra virgin olive oil to the pan before gently placing the tuna into the pan. The cooking of the tuna will only take around 2 minutes as you only want to sear the outside. Turn the tuna throughout this time so that all sides have been sealed off before removing from the hot pan and placing onto a cutting board.
Slice the tuna using a sharp knife into 3-4mm thick slices and carefully arrange them onto your plate before scattering over pickled fennel and sorrel leaves. Lastly drizzle some extra virgin olive oil over the plate and squeeze a little fresh lemon juice before serving.
Find everything you need to create your own Seared Miso & Pepper Tuna at the following Queen Vic Market traders.
George the Fishmonger (Meat & Fish Hall) – Sashimi Grade Tuna
Gewurzhaus (Dairy Hall) – White peppercorns, pink peppercorns, coriander
Fresh Generation (Shed I) – Seeds including Fennel, lemon and baby sorrel leaves
To see more of Lynton’s recipes, click here.