Tuna with Cinnamon

by Sergio Sanz Blanco

Ingredients

Tuna
650g Red tuna loin (sashimi)
Salad

Garlic & cinnamon mojo
200g Roasted garlic purée (4 heads)
100g White bread, deep fried  
20g Soy sauce
5g Ground cinnamon
130g Water
20g Evoo

Dried fruit & soy sticks (makes 50 sticks)
460g Granny Smith apples, cooked
70g Dried prunes
100g Dried apricots
100g Soy sauce
Ground cinnamon

Sauce (to be served cold as dressing)
150ml Apple juice infused with cinnamon 
50ml Apple cider 
5 Dried prunes
15ml Apple cider vinegar 
30ml Grape seed oil
0.2g Xantana
Ground cinnamon – to taste 

Paint    
Ground cinnamon
Cocoa powder 
Apple cider

Lime curd (makes 50 portions)
1.35kg Limes, halved 
1.1g Sugar
130g Glucose
500ml Water 

Cinnamon sticks
3 Cinnamon sticks
50ml Soy sauce

Soy & cinnamon salt
5 Cinnamon sticks
500ml Soy sauce

Dried apple cubes
20 units Dried apple, cubed (0.5cm cubes)
80g Cider
30g Soy sauce
5g Ground cinnamon 


Method

To make the garlic & cinnamon mojo:
1. 
Roast the garlic heads until sweet and softened. This will give you a garlic purée.
2. Put all of the ingredients into the blender and blend until smooth.

To make the dried fruit & soy sticks:
1.
 Cook the apples in boiling water for 4mins. Leave to cool.
2. Place all of the ingredients in the blender and blend. 
3. Line a baking tray with baking paper and spread over the mixture.
4. Leave to dry at room temperature. Pre-heat the oven to 180°C.
5. Once cooled, cut into rectangle shapes (approx. 10cm x 8cm) and bake for 2mins.
6. Remove from the oven and roll the sides of each rectangle to resemble the shape of a cinnamon stick. Leave to set.

To make the sauce:
1. 
In a saucepan, mix together all of the ingredients and emulsify with the oil over a medium heat.
2. Serve at room temperature.

To make the paint:
1. 
Mix the ingredients together to form a paste. Use your own judgment re. thickness and quantity. You only need a small amount.  

To make the lime curd:
1. 
In a saucepan, cook the lime halves, sugar and glucose over a medium-high heat until brown.
2. Transfer to a blender and blend until smooth.
3. Pass through a fine sieve.
4. Return the mixture to the pan and continue cooking. Use your own judgment to add the necessary amount of water to achieve a curd consistency.
5. Leave to cool to room temperature.

To make the cinnamon sticks:
1. 
Soak the cinnamon sticks in the soy sauce until nearly ready to serve. (Soak for at least 30mins-1hr.)

To make the soy & cinnamon salt:
1. 
Soak the sticks in the soy sauce. Once fully absorbed, remove the sticks from the excess soy sauce and leave to dry.
2. Once dry, blend into a ‘salt.’

To make the dried apple cubes:
1. 
Dice the apple into 0.5cm cubes.
2. Soak the cubes in the cider and set aside along with the soy sauce infused cinnamon sticks that we prepared earlier. (Note: We’re going to use these to smoke the tuna.)

To make the tuna:    
1.
 Clean the tuna loin, removing the excess fat and skin. Set aside.
2. Place a deep saucepan over a medium heat, add 4/5 apple cubes and the soy infused cinnamon sticks to the pan. Cover with tin foil and leave to smoke.
3. Add the tuna to the pan. Leave to smoke for a few minutes until cooked. Cook the tuna so that it is still pink and juicy inside (or for longer if you prefer).
4. Remove the tuna from the pan and leave to rest.

To serve:    
1. 
Garnish with salad, some of the marinated apple cubes and serve the sauce on the side.

Serves 4


Sergio Sanz Blanco is the Executive Chef at Ametsa restaurant in COMO The Halkin Hotel, Belgravia. 




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