Salad Ingedients
1 whole ... Papaya, ripe, peeled, diced
1 whole ... Mango, ripe, peeled, diced
90 g ........ Cucumber, peeled, seeded, diced
1 whole ... Lime, juiced
30 mL ..... Pickled ginger
To taste .. Fresh ground black pepper
Pinch ...... Salt
Herb Oil Ingedients
30 g ........ Parsley, chevril, coriander
30 mL ..... Olive or vegetable oil
To taste .. Salt and fresh ground pepper
Tuna Ingedients
5 mL ........ Fresh ginger, minced
240 g ...... Tuna, sushi grade, shaped as a rectangle
To taste .. Fleur de sel
To taste .. Freshly ground black pepper
10 mL ..... Vegetable oil
Instructions:
1. SALAD: Place the diced papaya, mango and cucumber into a bowl; mix with the lime juice, ginger, salt and pepper. Cover and reserve.
2. OIL: Mix the ingredients in a cup and using a hand blender, purée until infused.
3. TUNA: Season the tuna with the ginger, salt and pepper.
4. Preheat an electric skillet to 230ºC (450ºF).
5. Sear the tuna in the skillet with the vegetable oil.
6. Only sear the outside of the tuna keeping the inside rare. Remove from the pan and let rest for 2 minutes.
7. ASSEMBLY: Place a spoonful of the salad into the middle of a small plate, top with a slice of the tuna and drizzle the herb oil around.
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