Fish Easy Entrees

Tuna with sorrel juice

Name: Tuna with sorrel juice
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 4
Ingredients: 1 Lebanese cucumber, chopped; 1cm piece ginger, peeled, chopped; 5 large sorrel leaves, chopped; 175ml ginger beer; Finely grated zest and juice of 1/2 lemon; 1 tbs olive oil; 300g fillet sashimi-grade tuna; Micro coriander (optional), to serve

1 rating

15m

03m

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This simple seared starter is all about letting the quality of the tuna shine through.

1 Lebanese cucumber, chopped
1cm piece ginger, peeled, chopped
5 large sorrel leaves, chopped
175ml ginger beer
Finely grated zest and juice of 1/2 lemon
1 tbs olive oil
300g fillet sashimi-grade tuna
Micro coriander (optional), to serve

Method

1.

To make the sorrel juice, place cucumber, ginger, sorrel leaves and ginger beer in a food processor and whiz until smooth. Season, then strain through a fine sieve, discarding solids. Stir through lemon juice. Chill over ice.
2.

Heat oil in a non-stick frypan over medium-high heat. Season the tuna then cook, turning, for 2 minutes or until lightly charred but still rare in the centre. Remove from pan and scatter with lemon zest.
3.

Thinly slice the tuna. Divide sorrel juice among shallow serving bowls and top with tuna. Garnish with micro coriander, if using.