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Seared yellowfin tuna, with tuna tartare & teriyaki glaze

Seared yellowfin tuna, with tuna tartare, teriyaki glaze, olive oil compressed cucumber, pickled turnip, pickled onion rings and sea lettuce salsa verde.

Christo Pretorius, Executive Chef of The Twelve Apostles Hotel and Spa, has given us a privileged insight into his kitchen. Here is his exciting recipe which will appeal to the adventurous cook.

Mise en place
• Teriyaki glaze
• Seared tuna loin
• Tuna tartare
• Pickled turnips
• Pickled onion rings
• Olive oil compressed cucumber
• Croutons
• Sea lettuce salsa verde
• Seaweed nori powder
• Garnish - coriander shoots, croutons

Teriyaki glaze
• 250 g Sake
• 250 g Mirin
• 80 ml Soy, sauce
• 60 ml Hoisin sauce
• 115 g Sugar
• 100 g Miso, red
• 2 ea Orange, juice

Method
Combine the ingredients in a medium sauce pan and whisk well.
Place on the heat and whisk well.
Reduce by at least by half to a syrup consistency.
Pass through chinois.
Cool down and keep in a squeeze bottle until needed.

Seared tuna loin
• 1 kg Tuna loins - 4 cleaned into fillets and rolled
  Use yellowfin tuna, pole caught, as on the green SASSI list
• 15 ml Morgenster extra virgin olive oil
• 5 g Salt, Khoisan
• 3 g Pepper, white

Method
Prepare a large skillet pan on a medium high heat.
Rub the tuna loins with the oil on all sides and season.
Sear the tuna loin for 2 minutes on each side until the fillet is still rare in the middle.
Leave to cool slightly and cling wrap for 4 even cylinders.
Slice each cylinder into 15 equal portions.
Season with more salt on the rare sides of the tuna.

Tuna tartare
• 200 g Tuna, off cuts
• 1 ea Herbs, chives, bunch finely sliced
• 20 g Herb, coriander, chopped
• 5 g Ginger, fresh, grated
• 2 ea Radish, fine diced
• 1 ea Gherkin, diced  
• 1 ea Lemon, zest 
• 12 ea Lime, zest and juice
• 10 ml Soya, sauce
• 10 ml Mirin
• 5 drops Oil, sesame
• 30 ml Morgenster extra virgin olive oil
• 30 ml Lime aioli
• 5 g Salt
• 3 g Pepper

Method
Dice the tuna into 5mm cubes.
Combine the herbs, ginger, radish, gherkin, Mirin, soya, sesame, salt, pepper, aioli and olive oil in a bowl and toss with tuna to coat.
Season with lime juice salt and pepper.

Pickled turnip
• 2 ea Turnips, large peeled

Pickling Liquid
• 300 ml Ver jus
• 30 ml Rice vinegar
• 100 ml Water
• 10 ml Sugar, castor
• 3 g Salt

Method
Bring the pickling liquid to the boil in a small pot over a medium heat.
Leave to cool down.
Slice the turnips on a mandolin as thin as possible.
Cut out using a cookie cutter all the same size. 
Place the turnip in a vacuum bag and pour the liquid into the bag.
The turnip slices must not overlap each other.
Vacuum and keep vacuum till needed.

Pickled onion rings
• 2 ea Baby onions, peeled, sliced in rings

Pickling liquid
• 300 ml Ver jus
• 30 ml Rice vinegar
• 100 ml Water
• 10 ml Castor sugar
• 3 g Salt

Method
Bring the pickling liquid to the boil in a small pot over a medium heat.
Leave to cool down.
Slice the onions on a mandolin as thin as possible.
Place the onions in a vacuum bag and pour the liquid into the bag.
The onion slices must not overlap each other.
Vacuum and keep vacuum till needed.

Olive oil compressed cucumber
• 1 ea Cucumber, peeled, cubed
• 15 ml Pickling liquid
• 60 ml Morgenster extra virgin olive oil
• 5 g Salt, Khoisan
• 3 g Pepper, white

Method
Place cucumber in vac pac with pickling liquid and olive oil and vacuum zeal.
Compress until all air is out and leave compressed for 30 minutes.

Croutons
• 200 g Brioche bread
• 60 ml Morgenster, olive oil
• 10 g Salt, Khoisan

Method
Cut the brioche into 10mm x 10mm brunoise.
Scatter with olive oil and season.
Toast in oven till golden brown.

Sea lettuce salsa verde
• 100 g Parsley, flat leaf
• 100 g Basil
• 100 g Coriander
• 150 g Sea lettuce  
• 10 g Garlic, grated
• 10 g Capers, drained
• 125 ml Morgenster extra virgin olive oil
• 1 ea Lemon, zest and juice
• 10 g Salt, Khoisan

Method
Combine all ingredients in the thermomix and blend until smooth.
To rehydrate the nori simply add it to water until it is soft.

Seaweed nori powder
• 20 g Nori seaweed

Method
Dry the nori out in a moderate oven until crispy.
Blend in spice grinder until powder.

Tel: +27.218521738   Fax: +27.218520835   Email: info@morgenster.co.za  
P.O. Box 1616, Somerset West, 7129, South Africa
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