Marinated Tuna with Passion fruit, Lime and Coriander

This very simple but oh-so-delicious recipe is taken from Rick Stein ‘s My Kitchen Table book. Also published in The Times back in 2011.

This is a very good dish to start quite an elaborate meal for a number of people, because you can slice the tuna and have it arranged on plates in fridge and just the dressing at the last minute. It’s a good idea to leave the the dressing on the fish for 10 minutes, just to start the acid in the lime and passion-fruit ‘cooking’ the fish, but don’t leave it for longer because it becomes less fresh-tasting.

SERVES 4 

• 3cm thick piece of tuna loin fillet, weighing about 400g
• 2 small, ripe and wrinkly passion fruit, each weighing about 35g
• 1 tbsp lime juice
• 3 tbsp sunflower oil
• 1 medium-hot green chilli, deseeded and finely chopped
• 1 tsp caster sugar
• 1 1/2 tbs finely chopped coriander

 

1. Put the piece of tuna loin fillet onto a board and slice it across, in very thin slices. Lay the slices, side by side but butted close up together, over the base of four large plates. Cover each one with clingfilm and chill at least for 1 hour, or until you are ready to serve.
2. Shortly before serving, make the marinating dressing. Cut the passion fruit in half and scoop the pulp into a sieve set over a bowl. Rub the pulp through the sieve to extract the juice, and discard the seeds. You should be left with about one tablespoon of juice. Stir in the lime juice, sunflower oil, green chilli, sugar, coriander, 1/2 teaspoon salt and some finely ground pepper.
3. To serve, uncover the plates, spoon over the dressing and spread it over the surface of the fish with the back of the spoon. Leave for 10 minutes before serving.

 

Thanks for looking and come back soon! x

Nargess

28 Mar This entry was published on March 28, 2016 at 11:56 am. It’s filed under All the Recipes jumbled up!, SEAFOOD and tagged carpaccio, marinated fish, perfect starter for large number, SEAFOOD, starter, Tuna recipe. Bookmark the permalink. Follow any comments here with the RSS feed for this post.