This elegant tuna canape would be a stunning way to begin a dinner party. Chef Peter Gilmore utilises only the best quality seafood and in this recipe he simply sears the tuna in the ginger and spring onion oil, allowing the sashimi tuna to shine.

Makes
20

Preparation

30min

Cooking

35min

Skill level

Mid
By
10
Average: 5 (1 vote)
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Ingredients

  • 500 g slab of yellow fin tuna (sashimi grade)
  • 200 g fresh water chestnuts
  • 200 ml grapeseed oil
  • 50 g peeled and finely sliced ginger
  • 50 g sliced spring onion (white part only)
  • 2 punnets spring onion sprouts or 1 bunch green spring onions
  • 1 punnet baby red shiso leaf
  • sea salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Take the sashimi tuna and trim out the blood line. Cut into two oblong shapes 3cm x 3cm square and 10 cm long. Set aside.

Peel and blanch the fresh water chestnuts in boiling water for 30 seconds then refresh in cold water. Thinly shave the water chestnuts using a sharp knife or mandolin. Set aside.

Warm the grapeseed oil and add the ginger and sliced spring onions to infuse. Keep warm for 30 minutes then strain and discard ginger and spring onions.

Cut the spring onion sprouts from the punnets using scissors. If using green spring onions slice the white part finely with a sharp knife. Place the spring onions in a fine mesh colander or basket and immerse in boiling water for 10 seconds then plunge directly into iced water until cool. Drain and set aside.

With a pair of scissors snip the red shiso leaves and set aside.

In a hot non stick pan using a little of the ginger and spring onion oil sear all four sides of the tuna oblongs – about 2 seconds each side.

To assemble, slice each tuna oblong into 10 portions x 1 cm thick. Brush on ginger oil and season with a little sea salt. Dress the water chestnuts with a little ginger oil and salt. Place a small mound of water chestnuts on the centre of each piece of tuna. Garnish with spring onion sprouts and a sprig of shiso. Carefully arrange the tuna on a serving platter.