SEARED TUNA ON SAFFRON POTATO

At IFFCO, you and your family are our source of inspiration to create better and tastier foods that enrich and add flavour to your life. Our Master Chefs have also created some signature reciepes which help you create tasty dishes which are healthy and nutritious at the same time.

Listed below are a select few of our exotic recipes that you could try out at home. Enjoy !!

INGREDIENTS
  • 2 large potatoes (at least 5cm in diameter)
  • A few strands of saffron
  • 150gms fresh tuna
  • 10gms mixed chopped herbs rosemary,thyme and Sage
  • A large pinch of wasabi powder
  • 40 gms mayonnaise
  • 25 gms salmon eggs
  • ½ bunch fresh chervil chopped Oil for shallow frying
  • Salt and pepper
TIP

TO SAVE TIME, THE POTATO AND TUNA UNSLICED CAN BE PREPARED A DAY BEFORE AND KEPT IN THE REFRIGERATOR.

METHOD
  • Peel the potatoes and using a round cutter,cut each Into ½cm thick slices.You should end up with 8 slices.
  • Boil with saff ron and a little salt; when cooked immerse.
  • Potato slices in cold water to stop the cooking process.
  • Do not overcook as they must hold their shape. Drain and keep aside.
  • Cut the fresh tuna into blocks of 3 x 4 cm.
  • Marinate the Tuna with chopped herbs salt and pepper.
  • Sear the tuna from all sides with a little oil in a non-stick Pan for about a minute.
  • Wrap the tuna in a cling fi lm and keep in the Refrigerator.
  • When cold cut into 4mm thick slices.
  • Mix mayonnaise and wasabi in a bowl to make wasabi Mayonnaise.
  • Place two slices of tuna on each potato piece and Garnish with wasabi mayonnaise, salmon eggs and Chervil.