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Receta Peppered Tuna Loin, Potato Gallette, Greens And Ponzu Sauce
by Global Cookbook

Peppered Tuna Loin, Potato Gallette, Greens And Ponzu Sauce
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Ingredientes

  • 450 gm Best quality tuna loin, (1.5lb)
  • 2 Tbsp. Coarsly cracked black pepper
  • 2 Tbsp. Soy sauce
  • 2 Tbsp. Lemon juice
  • 1 Tbsp. Grated fresh ginger
  • 2 Tbsp. Chicken stock
  • 1 pch grnd pepper
  • 2 Tbsp. Extra virgin extra virgin olive oil
  • 2 med Potatoes
  • 2 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Vegetable oil
  • 1 kg Baby spinach leaves, (2lbs)
  • 1 Tbsp. Extra virgin olive oil
  •     Salt and pepper

Direcciones

  1. Spread the pepper proportionately on a tray and roll the tuna fillet in the pepper to create a fairly even crust, set aside. Cook on a griddle pan for 4 min.
  2. For the Ponzu sauce: Combine all the ingredients into a medium sized pan, bring just to the boil, remove from the heat and serve.
  3. To make the potato gallettes: Barrel the potatoes proportionately and slice finely.
  4. Proportionately place the potato slices with warm oil in egg rings and saute/fry till golden and matted.
  5. For the greens, heat the oil in a large pan. Wilt the spinach leaves, stirring constantly for 30 seconds and season.
  6. To serve: Place a potato gallette on a large plate, centre some wilted spinach on top. Carve the tuna into 4 equal portions and finish with the ponzu sauce.