Not travelling anytime soon? We’re right there with you! Join us while we lick our wanderlust wounds with some delectable cuisine. Who better to take us on an exotic culinary journey than award-winning Chef Monché Muller. Below, one of our favourite creations from her book Harvest Table: A Culinary Journey Through The Wine Regions Of France, Italy, Spain And South Africa. Let’s jump right in!
Harvest Table: A Culinary Journey Through the Wine Regions of France, Italy, Spain and South Africa
Chef Monchè’s book blossomed from a casual conversation about good food and wine into a much-loved project that tells many magnificent stories about ingredients, communities, local producers and the people behind Oddo Vins et Domaines wines. The recipes, some traditional and some curated especially for this book, are an ode to some culinary regions in France, Italy, Spain and our very own South Africa.
Pink Peppercorn-Crusted Tuna with Artichoke and Pine Nut Caponata
Pink Peppercorn-Crusted Tuna with Artichoke and Pine Nut Caponata
Equipment
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1 Braai Stand
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1 Griddle Pan
Ingredients
For the tuna
- 4 Tbsp Pink peppercorns, crushed
- 1 Tbsp Pink Himalayan salt
- 1 Lemon, zested
- 1 Tbsp Extra virgin olive oil
- 800g Fresh tuna loin
- Marjoram, deep-fried to garnish
For the caponata
- 200g Pine nuts
- 2 tsp Sweet paprika
- 2 tsp Cumin seeds
- ½ tsp Turmeric
- 375ml Extra virgin olive oil
- 100g Capers, drained
- 165ml Fresh lemon juice
- 2 Tbsp Marjoram, chopped
- 800g Artichoke hearts, halved
Instructions
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To make the tuna, combine the crushed peppercorns, salt, lemon zest and olive oil. Cover the tuna loin with the pepper crust on all sides.
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Sear the tuna over very hot coals on all sides, leaving the inside raw. Also grill the artichoke hearts (for the caponata) for a few minutes, until charred.
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Cool the tuna on a chopping board for about 10 minutes, then cut into 1 cm-thick slices.
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To make the caponata, toast the pine nuts in a dry saucepan over medium-high heat until golden. Add the spices and toast until fragrant.
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Add the olive oil and bring to a low simmer. Add the capers and fry until crispy.
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Remove from the heat, stir through the marjoram and lemon juice, then pour the hot liquid over the chargrilled artichokes. Allow to cool.
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Serve the caponata as a relish with the seared tuna slices, and garnish with deep-fried marjoram.
Notes
READ MORE: This Tinned Tuna Nicoise Salad Is The Ultimate Quick Dinner Or Work Lunch
How To Sear Tuna Perfectly
- Blot both sides of the tuna dry with paper towels.
- Rub it down with a little bit of olive oil, then season the tuna on all sides
- Heat a non-stick pan over medium heat.
- Arrange steaks in the hot pan. Shake the pan gently to avoid sticking.
- Cook for one and a half minutes. Flip the tuna and cook for one more minute.
More Healthy Recipes:
- After This Recipe, You’ll Never Have Seared Tuna Any Other Way!
- 6 Delicious Winter Soup Recipes – Plus Sides!
- Give Your Salad A Winter Makeover With This Butternut And Beetroot Recipe
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