Sheila prepared this as our starter for Christmas Dinner in La Rochelle. As with any raw seafood dish the freshness of the tuna here is essential. We had the luxury of La Rochelle market.
What makes this recipe so different, and so exciting, is the addition of passionfruit. It also differs from many other procedures in that the dressing is only poured onto the raw tuna for the last 10 minutes.
If you make no other raw fish dish, make this one! It is easy, fast and delicious.
INGREDIENTS
3cm thick piece of tuna loin fillet, about 400g
2 small, ripe and wrinkly passionfruit about 35g each
1 tablespoon lime juice
3 tablespoons sunflower oil
1 medium-hot green chilli, seeded and finely chopped
1 teaspoon caster sugar
1 and a 1/2 tablespoons finely chopped coriander
1/2 teaspoon salt and freshly ground black pepper
METHOD
Put the piece of tuna loin fillet on to a board and slice it across, in very thin slices. Sheila found this difficult, needing a very sharp knife, so she sliced it very finely lengthways. Lay them side by side but close together on a serving platter. Cover with cling film and leave in fridge until ready to serve.
Just before serving, make the dressing. Cut the passionfruit in half and scoop the pulp into a sieve set over a bowl. Rub the pulp through the sieve to extract the juice and discard the seeds. There should be a tablespoon of juice. Stir in the lime juice, sunflower oil, green chilli, sugar, coriander, salt and pepper.
To serve, uncover the plate, spoon over the dressing and spread it over the surface of the fish with the back of a spoon. Leave for 10 minlutes before serving.
Leave a Comment