Grilled Tuna with Five Spices (serves 4)
250g white albacore tuna loin
50g mixed spices: black and white sesame, anise seeds, fennel seeds and pink peppercorn
2 pieces crushed avocado with finely chopped red onions, coriander and lime juice
80g deep-fried shallots
Dressing
15g ginger pickles
10g fresh ginger
50g Pedro Ximénez vinegar
50g finely chopped shallots
30ml mirin
Grapeseed oil
Preparation
Portion the tuna in a consistent and straight rectangular shape. Put the tuna into the mixed spices and coat it equally in the mix. Sear 30 seconds on each side to roast the spices and give it some colour; set aside.
Smash the avocado and add the finely chopped red onions at the same time as the coriander. Finish with a splash of lime.
For the dressing, simply combine all the ingredients.
Plating
On a deep plate, gently place a bed of avocado, then add five slices of tuna (10g each) on top. Continue by adding the dressing all around the dish to cover the avocado halfway. Add crispy shallots on top of the tuna and finish with fresh herbs.
