David Moore's Sesame Seared Tuna
Published Monday, 11 August 2014
Michelin star chef David Moore lends his talents to the This Morning kitchen, cooking up sesame seared tuna with crushed potatoes and black olive vinaigrette, served with a light kale salad.
David Moore with This Morning's Eamonn and Ruth. (© Rex Features)
Sesame Seared Tuna
- 6 x 100g tuna loin
- 50g sesame seeds
- 600g new potatoes
- 1 clove garlic
- 1 stock cube
- 100g butter (melted)
- 2 banana shallot (finely chopped)
- 50ml Cabernet Sauvignon vinegar
- 50m olive oil
- 25ml rape seed oil
- 4 tbsp black olive (roughly chopped)
- salt and pepper
- Best made the day before - bring together the shallots, vinegar, olive oil and black olive flesh and season.
- Cover the potatoes with water and simmer with the garlic and stock cube until they are cooked, and leave to cool in cooking liquid.
- When cool enough to handle, peel the potatoes and crush with a fork.
- Add the melted butter and a pinch of salt.
- Remove tuna from fridge a good half hour before cooking to bring to room temperature.
- Place the sesame seeds on a plate and press the tuna onto them, turn and press second side. Both sides should be covered in seeds.
- Heat a non-stick pan until smoking hot, add a drizzle of rape seed oil and sear the steaks for 20 seconds on each side, remove and set aside.
- Spoon potatoes in the middle of a plate, top with sliced tuna and spoon over and around the black olive mix.
- 1 bag of kale
- 2 lemons juiced
- soya sauce or tamari
- sesame oil drizzle
- olive oil drizzle
- half a bunch of spring onions roughly chopped
- salt and pepper
- Pick kale into small pieces and wash thoroughly and spin dry.
- Add juice of lemons to kale and mix well by hand to make sure it's completely coated.
- The kale is now cooking in the lemon juice and will be ready by the time we cook the tuna.
- Finish salad with dash of soya, sesame oil, olive oil salt and pepper - toss and taste! Top with chopped shallots.
© UTV News