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Pan fried black and pink pepper crusted tuna served with rucola, chives, lemon segments, peach marinated cherry tomatoes and drizzled with olive oil
Serves: 2
Ingredients
Tuna loin Crushed whole black pepper Crushed pink pepper corn Handfull of rucola leaves Thinly sliced chives Segments of 1 Lemon 250ml Peach juice 100g Cherry tomatoes Olive oil Salt
Method
Cut the tuna loin in 5cm thick slices. Then cut again in 5cm by 3cm cubes and coat with the crushed corns and season with salt. Set a pan on high heat add olive oil and mix in 80gr cherry tomatoes. Cook for 2minutes and add the peach juice, set on low heat and leave to reduce. In a bowl mix together the cherry tomatoes, rucola, chives, lemon segments and olive oil. Set a non stick pan on high heat drizzle with olive oil and pan fry the tuna for a few seconds on each side. Set aside and leave to rest. On a plate set the salad and finish with tuna and drizzle with olive oil and sprinkle some salt.
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