seared SASSI green-listed yellowfin tuna

With pink peppercorn and togarashi spice, coconut, tropical sea almond and ginger cream, palm fruit gel, sweet potato and coriander, yuzu pearls and kaapertjies (serves 6)

Ingredients 

600 g yellowfin tuna loin (sushi-grade, SASSI green-listed: pole & line caught in South Africa)
1 T pink peppercorns, lightly crushed
1 T togarashi spice
1 T sesame oil
sea lettuce salt, to taste

Method 

  1. Trim and portion the tuna into 100 g loins.
  2. Rub with sesame oil, then crust with pink peppercorns and togarashi spice.
  3. Sear in a hot pan for 15–20 seconds per side until rare inside.
  4. Rest, slice and allow to come to room temperature before serving.

Ingredients 

100 ml yuzu juice
1 g agar-agar
100 ml neutral oil (chilled in freezer for 1 hour)

Method

  1. Heat the yuzu juice and whisk in the agar-agar until fully dissolved. Simmer for 1 minute.
  2. Cool slightly, then pipette drops into the cold oil to form pearls.
  3. Strain and rinse the pearls, then reserve chilled.

Ingredients – coconut, tropical almond & ginger cream

200 ml coconut cream
20 g tropical almonds (or fresh almond pulp)
10 g fresh ginger, grated
1 lime leaf
salt, to taste

Method – coconut, tropical almond & ginger cream

  1. Blend the almonds with coconut cream until smooth.
  2. Infuse over low heat with the ginger and lime leaf for 10 minutes.
  3. Strain, season and chill.
  4. Whip lightly before serving to create an aerated texture.

Ingredients – sweet potato & coriander purée

300 g orange sweet potato
15 g fresh coriander (leaves and soft stems)

30 ml coconut milk
salt, to taste

Method – sweet potato & coriander purée

  1. Steam or roast the sweet potato until tender, allowing a light char to develop.
  2. Blend with coriander and coconut milk until silky smooth.
  3. Adjust seasoning and texture as needed.

Ingredients – palm fruit gel

100 g palm fruit pulp
50 ml cacao juice
2 g agar-agar
pinch of salt

Method – palm fruit gel

  1. Blend the pulp with cacao juice and strain.
  2. Heat with agar-agar and boil for 1 minute.
  3. Set in a tray, chill until firm, then blend to a smooth gel.
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