We started this dish the day before we were going to serve it. We got some fresh tuna loin from our fishmonger. This was cut into small steaks. It was put into some teriyaki marinade and left over night to absorb all the flavor. This marinade is available from all supermarkets now. We then prepared the vegetable salad. This was strips of spring onion, green pepper, chicory, cucumber and celery. They were cut and put into a bowl. Into this we added some very finely chopped garlic, ginger, lime zest, coriander and chilli. We also added a splash of rice wine vinegar and some lemon oil. The amounts of each of these can be altered according to your own personal taste.
The following day we heated up a griddle pan until very hot. This is the pan with the raised ridges across it. We removed the tuna from the marinade and dried it with a clean piece of kitchen towel. We rubbed the griddle pan with a lightly oiled cloth and then put the tuna on the pan. Leave the tuna without moving it until you can see that it has cooked about one third of the way through. You can see this on the side, as the tuna will change color as it cooks. Once it is one-third cooked, turn over the fish and again cook until it is one third done. Then remove the tuna from the pan and allow to cool slowly. This will make sure that the tune is done to perfection.
The vegetables were then removed from the marinade and again dried slightly. This was then placed on the plate with the tuna on top. The juice is then tasted. It may need some salt pepper and even a little sugar. If it is too strong or spicy, add a little vegetable oil. Then carefully spoon a little over and around the tuna including some of the finely chopped chilli etc. That is it. A fresh and simple dish. I hope you enjoy this dish as it always reminds me of summer.
Paul Vincent, Head Chef.
