For me tuna is one of the most tastiest fish and I am always looking to use it in different dishes in the restaurant, whether it's for starter, intermediate course or main course.
With tuna, and indeed most fish, there are so many ways in which you can cook it, for example steaming, grilling or pan-frying which add their own individual character to the dish. Incidentally, my top tip is to make sure you season it properly to bring out the tuna's taste.
Seared tuna, heritage tomatoes, shavings of parmesan
1 fillet of tuna
1pkt heritage tomatoes
2tbsp crushed black pepper
2 shallots
100ml olive oil
1 bunch chives
100g parmesan
1pkt mixed salad
vinaigrette
Starting with the tuna. If you cut it horizontally you will have a nice oblong shape. Roll the tuna in crushed black peppercorns (not too much to be over powering), drizzle a little olive oil then season.
Put a frying pan on to a high heat, once hot place the tuna in, searing it all around evenly, creating a nice even colour.
Peel and chop the shallots finely. Chop the chives finely. Pick, wash and dry the salad leaves.
Using a speed peeler, peel the parmesan to get the shavings, put them aside into a tub, be careful to lift carefully as they are fragile.
Mix the tomatoes, shallots, chives with a little vinaigrette.
Dressing the plate.
Place three little spoonfuls onto the plate. Slice the tuna, so you have a nice round piece. Place the tomato salad in the middle, then a few shavings of parmesan on top. Drizzle a little vinaigrette around the plate.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here