by Chef Ian from Thyme At The Club
Ingredients:
- Fresh or Sushi grade Tuna
- Sesame seeds
- Cracked peppercorns
- Seaweed salad
Marinade:
Garlic, Soy Sauce and Ginger, mix together and pour over the tuna, try to prepare this a few hours before use.
Directions:
- Cut tuna in long strips about 2 inches thick.
- Marinate tuna in the sauce.
- Mix together sesame seed and cracked pepper corn.
- Roll tuna into the mix.
- Heat up oil in a pan.
- Once the pan is hot, add the Tuna searing the outsides quickly.
- Take out of pan cut into bite size pieces.
- Serve with seaweed salad.
Gosling’s Wine of the Week
SANFORD SANTA RITA PINOT NOIR
Gosling’s recommend Sanford Santa Rita Hills Pinot Noir to accompany Chef Ian’s pan seared tuna.
This Californian wine is a blend of two estate vineyards in the Santa Rita Hills which gives the wine great complexity.
It’s a brilliant red and bursting with raspberries and bing cherries, with hints of pepper and dried flowers on the nose.
The retail price is $45.90 and is available from Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on May 28, 2013
