Recipe for Baked Tuna in Sesame Crust by Chef Miguel Cirne, Western Chef of Andara Phuket, Thailand

By (The Yum List)

Baked Tuna in Sesame Crust

Recipe for Baked Tuna in Sesame Crust
Grilled vegetables, humus and beetroot sauce

This dish was created as a healthy light fish option on the menu. It covers all the important ingredients that our bodies need and is perfect in hot tropical temperatures. It fits fantastically well with a glass of sauvignon blanc for a lunch on the terrace overlooking the Andaman Sea. With a touch of Asia the dish is developed with a strong Mediterranean influence. Over time the tuna in sesame crust has become one of our most requested dishes on the menu.
Tuna & VegetablesIngredients:Chef Miguel Cirne120gm Tuna Saku 50gm Sesame seeds Olive oil SaltJuice 1 LemonBaby carrotZucchiniMushroomsAsparagus
Cut the tuna and season it with salt, pepper and lemon juice just before cooking.Grease tuna with olive oil and coat with sesame seeds. Bake or pan grill as preferred.This tuna is served rare… and the color is beautiful.
Season the vegetables with salt and olive oil. Grill.
HumusIngredients:250gm chickpeas 2 lemons1 level tablespoon of salt3 cloves garlic, crushed3 tablespoons tahini * IstanbulSyrian pepper to taste (optional)
Soak the chickpeas for 24 hours in water. Remove excess water – but caution … it can smell quite bad!Cook the chickpeas in salted water for 30 to 40 minutes until tender.Place the chickpeas in a blender. Stir in the lemon juice, tahini, crushed garlic and salt.
Blend the ingredients until they are mixed well.
Beetroot SauceIngredients:
1200 ml of chicken or vegetable stock2 Beetroot sliced1 Carrot1 Onion chopped1 Garlic20 ml Olive oilSalt

Bring the stock to boil. Roll the beet, carrot and basil in oil and season with salt and pepper. Add to the broth.Cover and cook over a medium heat for 1 hour.Puree with the wand or blender.

Arrange on a plate as shown above or to a design of your liking.

Food Blog by: THe Yum List

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