Atlantis of Kilmore Quay | Seared Tuna with Pineapple and Cucumber…
Seared Tuna with Pineapple and Cucumber Salsa and Coriander Crème Fraîche by Siobhán Devereux Doyle
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Cooking tools:
- Microplane
- Griddle
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Skillet
- Stove
- Refrigerator
- Spoon
- Paper towel
- Plate
Ingredients
- 2 Fresh Tuna Steaks (175g each)
- Handful of rocket leaves
- 145 g Crème Fraîche
- Teaspoon Chopped Fresh Coriander
- Squeeze of Orange Juice
- Zest and juice of ½ an Orange
- Zest and juice of ½ a Lemon
- Pinch of Chilli Powder
- 15 g Maple Syrup
- Salt & pepper to Season
- 1/4 Cucumber (seeded & diced)
- 1/4 Fresh Pineapple (peeled & diced)
- 1/4 Red Pepper (diced)
- Zest & Juice of ½ a Lime
- 15 g Brown Sugar
- 50 ml White Wine Vinegar
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