Peppered Tuna Loin, Potato Gallette, Greens And Ponzu Sauce

Peppered Tuna Loin, Potato Gallette, Greens And Ponzu Sauce

1 review, 5 star(s). 100% would make again

Ready in 1h

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450 g tuna loin; Best quality
2 tb black pepper; Coarsly cracked
2 tb Soy sauce
2 tb Lemon juice
1 tb fresh ginger; Grated
2 tb Chicken Stock
1 Pinch ground pepper
2 tb Extra Virgin Olive Oil
2 md Potatoes
2 tb olive oil
2 tb Vegetable oil
1 kg Baby spinach leaves; (2lbs)
1 tb olive oil
Salt and pepper

Original recipe makes 1



Spread the pepper evenly on a tray and roll the tuna fillet in the pepper to form a fairly even crust, set aside. Cook on a griddle pan for 4 minutes. For the Ponzu sauce: Combine all the ingredients into a medium sized pan, bring just to the boil, remove from the heat and serve. To make the potato gallettes: Barrel the potatoes evenly and slice finely. Evenly place the potato slices with hot oil in egg rings and saute until golden brown and matted. For the greens, heat the oil in a large pan. Wilt the spinach leaves, stirring constantly for 30 seconds and season. 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.

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Peppered tuna loin with Ponzu sauce, Mediterranean cauliflower & wild rice. We served it with homemade wasabi aioli. By far the yummiest tuna dish EVER!

Calories Per Serving: 1612 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I LOVED this tuna recipe. I cooked it for about 2 min longer on each side, so a total of 6 min on each side, I like mine med. rare. However the 4 min is perfect for a standard tuna loin doneness.
ChefFiegel 6y ago

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