Ingredients
Serves:
- 750 g Quince
- 50 g Fennel
- 25 g Dried Sultanas
- 57 g Onion
- 35 mL Cornwells Apple Cider Vinegar
- 20 g Sugar
- 1.2 g Ground Ginger
- 0.75 g Ground Turmeric
- 0.6 g Ground Cumin
- 0.6 g Ground Coriander
- 5 g Sea Salt
- 50 mL Gold'n Canola Oil Spray
- 200 g Sashimi Grade Tuna
- 20 g Fennel Seeds
- 10 g Coriander Seeds
- 30 g Yellow Mustard Seeds
- 1 each Micro Celery Bunch
- 10 mL Extra Virgin Olive Oil
Method
Step 1 – Pickled Quince and Fennel Chutney
To make the chutney, take your quince and peel the fruit, removing the core and dice into small pieces. Dice the fennel and finely chop the onion (about a quarter of the onion to make the 10 entree serves here).
Add the quince, fennel and onion into an oiled saucepan with the dried sultanas, the Cornwells Apple Cider Vinegar with the ground ginger, turmeric, cumin, coriander and a sprinkling of sea salt.
Step 2
Heat the mixture until it is simmering quickly. Cook the mixture for 45 minutes, or until the chutney has thickened slightly and the fruit has become soft, then allow cooling before storing in a cool, dark place.
Step 3 – Spice Crust
Heat the Fennel, Coriander and Mustard Seeds in a dry pan over a medium heat, shaking the pan frequently. Cook until fragrant, roughly two to three minutes. Remove and when cool grind into a powder in a mortar and pestle.
Step 4 – Tuna
Roll the tuna pieces in the cooled spice mix and sear in a hot pan with a little of the Gold’n Canola spray until the tuna is golden on the outside, yet still raw in the middle.
Step 5
Let the tuna cool and then slice into thin strips.
Place a table spoon of chutney on the plate and then a piece of tuna on top. Season the tuna with sea salt and drizzle with a little extra virgin olive oil and some micro celery.
Looking for more fresh seafood ideas?
Chef Ben’s Tuna Carpaccio with Sourdough and Pistachio Crumble