Chris Horridge
from
Market Kitchen
Chris Horridge makes this beautiful dish using the precision of molecular gastronomy
Chris Horridge makes this beautiful dish using the precision of molecular gastronomy
Tuna with quinoa and bell pepper juices
Method
2. For the red wine reduction: put the xylitol or sugar and red wine in a pan, bring to the boil and cook until reduced to a syrup.
3. For the coriander oil: blend together the coriander and oil to make a vivid green oil. Pass through muslin.
4. For the tomato and garlic water: blend the tomatoes garlic and salt together in a blender. Pass the resulting liquid through wet muslin.
5. For the quinoa: wash the quinoa under cold water. Drain and add to the pan with the tomato water. Bring to a steady bubble (just off boiling) and cook, stirring regularly, until tender and the seeds start to look translucent. This can take anything from 20 - 40 minutes depending on the quinoa. Drain off any excess liquid and lay out on a tray to cool.
6. Preheat the oven to 180C/gas 4. Roast the seeds, turning regularly, for about 8 minutes until lightly brown.
7. When the quinoa is cold, combine with the seeds, nuts, coriander seeds, flaxseed oil and coriander leaves. Season if required.
8. Sear the tuna in a very hot pan to just colour the sides. Cut into 4 pieces.
9. To serve: put the quinoa on a plate and drizzle over the pepper juices, red wine reduction and coriander oil. Sit the tuna on top and scatter over the red and green chillies, coriander and St John's wort flowers. Serve.
Prep:
1 hr
Cook: 1 hr
Cook: 1 hr
Ingredients
1 fillet sashimi grade TunaFor the pepper juice reduction
1 red pepper1 yellow pepper
For the red wine reduction
100g xylitol or Sugar100g Red wine
For the coriander oil
50g Coriander100g rape seed or flax oil
For the tomato and garlic water
600g cherry tomatoes10g Garlic
5g Salt
For the quinoa
100g Quinoa500g tomato and garlic water, (see recipe)
2g pumpkin seeds
2g sunflower seeds
4g lime juice
10g cobnuts or Hazelnuts, shelled
1 brazil nut, shelled and chopped
1g Coriander seeds
8g flaxseed oil
2g fresh Coriander
To serve
1/4 red chilli, finely chopped1/4 green chilli, finely chopped
coriander leaves
St. John's wort flowers
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