Pepper-Crusted Tuna With Pomegranate Corn Salad
The best way to cook a fish is not to cook it. Tuna seared in a pepper crust is a candidate for the second place. Crispy and hot from the outside, raw fish inside, and a thin layer of lukewarm, beautifully soft cooked tuna creates a remarkable combination of different flavors and textures.
Don't be afraid of too much pepper! The pepper loses its hotness when seared. But you should crush it freshly in a mortar with a pestle, somewhat more coarser than you would do it normally.
The corn salad with its sweet and sour dressing balances the dish out and gives it a fresh note.
Serves four as a starter.
- 400 g tuna steak, cut 3-4 cm thick, best as a rectangle
- 1 lime
- 1 level tsp wasabi
- 30 g dried algae
- 50 g black pepper
- 150 g corn salad
- 1 pomegranate
- 1 tbsp honey
- 3 tbsp balsamico
- 4 tbsp olive oil
- 1 shallot
- 2 tbsp olive oil for searing the fish
- black pepper
Prepares in 20 minutes.
- Soak the algae in a little water. Do not use the soak water!
- Wash the corn salad and finely chop the shallots.
- Cut the pomegranate in two. Vigorously beat the back of a spoon on the fruit in order to beat the seeds out.
- Mix balsamico, honey, salt, and pepper, and stir with 4 tbsp. olive oil to a vinaigrette.
- Mix the vinaigrette with the corn salad, the pomegranate seeds and the shallot cubes and let it stand a little.
- Coarsely crunch the pepper with a mortar and a pestle. The finer the pepper, the hotter it gets and the more dominating gets the taste of the pepper.
- Spread a thin layer of wasabi on the tuna steak, omitting one of the small sides. Cut the lime in halves and sprinkle some lime juice on the tuna.
- Dip the tuna steak in the crunched pepper to coat shaking off the excess. Leave out one of the small sides. It will be used as a "window" later to see to which degree the fish is done.
- Pour a little olive oil into a very hot pan and sear the tuna steak from all sides for about a minute, omitting the "window" side. A look at the "window" side gives you a good idea how far the fish is. It is done, when you see that the cooked layer from the outside is about one 1 cm thick. Inside it will then be done a little less than it looks on the open side.The upper side is done, the bottom side needs just a little more time.
- Cut the tuna with a sharp knife into slices of about 1 cm thickness, and arrange them on the salad. Decorate with algae and pomegranate seeds.
The same recipe works with beef filet steaks but you will want to cook meat a little longer than fish. In either case, be it fish or beef, it should be really fresh and of top quality.