Basil-Infused Tuna
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
French
Basil-Infused Tuna
Description
Basil-Infused Tuna highlights fresh yellowfin tuna wrapped in overlapping layers of blanched basil leaves, seasoned simply with sea salt and freshly ground black pepper. This unique preparation imparts a fragrant herbal note while preserving the fish's texture. The accompanying mustard seed and soy vinaigrette blends soy sauce, lime juice, pickled ginger juice, and mustard seeds whisked with olive oil, producing a balanced vinaigrette that complements the basil aroma.
The tuna is tightly wrapped and chilled, then served over salad greens made of green and red coral lettuce tossed lightly in the vinaigrette, adding crispness and acidity. Fresh chervil sprigs are added for an additional delicate herb layer. The overall profile balances refreshing herbal, savory fish, and a vibrant tang from the dressing.
This dish suits a light lunch or elegant appetizer, showcasing delicate layering of flavors through seasonings and fresh herbs. The vinaigrette can be infused ahead, allowing the mustard seeds to soften and mellow. Careful blanching of basil retains its bright green color without overpowering the tuna.
Ingredients
- 2 basil leaves bunches
- 100 g yellowfin tuna x 4, loin
- 100 g sea salt x 4, loin
- black pepper freshly ground
- 1/4 red coral lettuce torn into small pieces
- 1/4 green coral lettuce torn into small pieces
- 4 chervil sprigs
Mustard Seed and Soy Vinaigrette:
- 50 milliliters soy sauce
- 2 lime juice only
- 30 milliliters pickled ginger juice drained from pickled ginger
- 2 teaspoons yellow mustard seeds
- 375 milliliters olive oil
Instructions
Mustard Seed and Soy Vinaigrette:
- Combine the soy sauce, lime juice, ginger juice and mustard seeds in a large glass bowl.
- Slowly add the olive oil, whisking continuously, until combined.
- Place the vinaigrette in the fridge to infuse for 2 hours.
Basil:
- Blanch the basil leaves in a saucepan of boiling water for 30 seconds, then plunge into a bowl of iced water.
- Remove and drain, then gently pat dry between two clean tea towels.
How to Prepare the Tuna:
- Place the tuna on a length of plastic film and season with salt and pepper.
- Cover each piece of tuna with the blanched basil, stretching the leaves over the top and overlapping a little down the sides so that no part of the tuna is left exposed.
- Turn over and repeat on the other side, until the tuna is completely covered by the basil.
- Tightly wrap each piece in the plastic film.
Garnish:
- Toss the coral lettuce in a bowl with 2 tablespoons of the vinaigrette and arrange on the serving plate.
Final Preparation & Plating:
- Bring a saucepan of water to the boil and add the wrapped tuna.
- Remove from the pan after just 30 seconds and gently unwrap the plastic film.
- Slice the tuna on the diagonal, then dip into the bowl of reserved vinaigrette to cover completely.
- Take out straight away and arrange on the lettuce.
- Sprinkle the tuna with salt, place the leaf of one chervil on one half of each plate and serve.
Notes
User Reviews
Overall Rating
4.9
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