Tuna 'lomo' and almonds

Name: Tuna 'lomo' and almonds
Yield: 6
Ingredients: 1/4 cup (40g) raw whole almonds, to serve; 1/2 tsp olive oil, plus extra oil to serve; Snow pea tendrils or wild leaves such as amaranth, rocket or chickweed, to serve; 1 tbs sweet paprika; 1 tbs sea salt flakes; 1 tsp freshly cracked black pepper; 1 tsp caster sugar; 1 tsp ground allspice; 300g sashimi-grade skinless yellowfin tuna loin; 1/2 cup (50g) flaked almonds, toasted; 1 cup (250ml) thickened cream; 1 long green shallot (white part only), thinly sliced; 1 garlic clove, thinly sliced; 1/4 cup (60ml) olive oil

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by delicious. team

delicious. team

Oct 20, 2018

“We first served this when you could get tuna at a reasonable price – that’s hard to do now, which is good, because the price reflects the fact it’s being fished sustainably. The sauce is loosely based on an almond sauce we had in Cádiz, but that one was always served with meat. We thought it would be a great fit with the richness of the tuna.” This is an edited extract from Eat at the Bar by Matt McConnell with Jo Gamvros (Hardie Grant Books, RRP $50). Available in stores nationally. Recipe by Matt McConnell and Jo Gamvros.

1/4 cup (40g) raw whole almonds, to serve
1/2 tsp olive oil, plus extra oil to serve
Snow pea tendrils or wild leaves such as amaranth, rocket or chickweed, to serve

Tuna 'lomo'

1 tbs sweet paprika
1 tbs sea salt flakes
1 tsp freshly cracked black pepper
1 tsp caster sugar
1 tsp ground allspice
300g sashimi-grade skinless yellowfin tuna loin

Almond sauce

1/2 cup (50g) flaked almonds, toasted
1 cup (250ml) thickened cream
1 long green shallot (white part only), thinly sliced
1 garlic clove, thinly sliced
1/4 cup (60ml) olive oil

Method

1.

For the tuna lomo, combine the dry ingredients in a bowl and rub the mixture into the tuna loin. Wrap the tuna in plastic wrap and refrigerate for about 30 minutes.
2.

After 30 minutes, remove the fish from the plastic wrap and lightly pat dry with paper towel, being careful not to remove too much of the cure. Re-wrap in plastic wrap and refrigerate until ready to serve.
3.

For the almond sauce, combine all ingredients in a saucepan and quickly bring to the boil. Remove from heat and allow to cool before blending to a smooth sauce. Refrigerate until ready to serve.
4.

Preheat the oven to 180°C.
5.

Combine the almonds with oil and 1/4 tsp salt flakes in a roasting tin and roast for 4 minutes or until toasted. Allow to cool, then crush in a mortar and pestle.
6.

Arrange some almond sauce on a serving plate and lay fine slices of tuna on top. Serve with the snow pea tendrils, crushed nuts, a little salt and pepper, and a drizzle of extra olive oil.