September 4, 2018

SUMAC AND WILD HONEY TUNA TATAKI

by chef Wesley Randles of The Shortmarket Club

Serves 6 as a starter

INGREDIENTS

Saffron XO dressing

50g ginger
50g garlic
20g chilli
200g olive oil
100ml brandy
100g pistachio
50g Sambal Oelek
50g soy sauce
30g cherry vinegar
10g brown sugar
1g saffron

Tuna tataki

30g olive oil
30g wild honey
5g sumac
5g Maldon salt
400g tuna loin

Burnt baba ganoush

1 red onion
1 bulb garlic
2 aubergines
50g tahini
1 lemon
50g goat’s cheese
2g salt
5g black pepper

Garnish

Ripe heirloom tomatoes
Fresh ricotta
Fresh basil
Fresh rocket
Lemon zest

METHOD

Saffron XO dressing

  1. Finely chop the ginger, garlic and chilli.
  2. Fry in the olive oil until golden.
  3. Deglaze the pan with the brandy.
  4. Add the rest of the ingredients and simmer for 5 minutes. Remove from heat.

Tuna tataki

  1. Place the olive oil, honey, sumac and salt in a bowl and give it a mix.
  2. Carve the tuna into two loins, place in the bowl and roll in the mixture.
  3. Sear on a very hot braai for 8 seconds per side.
  4. Slice four medallions per portion.

Burnt baba ganoush

  1. On an open braai, place the onion, garlic and aubergines directly on the burning wood.
  2. Burn everything till it’s cooked.
  3. Place the burnt veg in a bowl of cold water. Peel off the burnt outside and place all the pulp in a blender.
  4. Add the rest of the ingredients and blend.

Garnish

  1. Garnish with ripe heirloom tomatoes, fresh ricotta, fresh basil and rocket and lemon zest.
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