Ingredients
1/2 tbsp whole white peppercorns
2 tsp fennel seeds
pinch coriander seeds
1 tsp cumin seeds
1 tsp sea salt
500g sashimi-grade tuna loin, skin and blood line removed
2 handfuls baby rocket leaves
60g butter beans, sliced on diagonal, blanched and refreshed
1/4 cup drained semi-dried tomatoes
extra virgin olive oil, for drizzling
Preserved lemon dressing
1/4 cup extra virgin olive oil
juice of 1/2 lemon
1 tsp preserved lemon rind, finely chopped
sea salt and freshly ground black pepper
Method
Toast spices in a dry frying pan until fragrant, remove from heat and set aside to cool.
Grind sea salt with spices in mortar and pestle to form a coarse powder.
Cut tuna in half lengthways and roll each piece in spice mixture until evenly coated. Sear tuna on a well-heated, oiled frying pan over high heat until it has cooked 5-6mm of the way up on each side. Allow to cool, and then wrap in plastic wrap and refrigerate until needed.
For the dressing, whisk all ingredients together to combine. Season to taste with sea salt and freshly ground pepper.to make salad, place rocket leaves, beans and tomatoes in small bowl. Add enough preserved lemon dressing to just coat.
Toss to combine. Taste and adjust seasoning if necessary.
Arrange salad on plate and top with tuna slices. Drizzle tuna with a little olive oil and a sprinkling of sea salt and white pepper. Serve immediately.
HOT TIPS
• Prawns, salmon and ocean trout are all great in this salad. It also works with chicken, quail or pork - just change cooking times to make sure they are cooked all the way through.
• Toasting the spices for the crust brings out the essential oils and makes a huge difference to the flavour.
SOMETHING TO DRINK
Chilled rose
Capturing the finesse of the Adelaide Hills, the 2011 La Línea Tempranillo Rosé ($21) delivers aromatics of redcurrant, cranberry and red liquorice. With a dry, refreshing palate, it’s ideal paired with the spice-crusted tuna salad.
