Saturday, 12 October 2013

A hard day needs a quick (but special) meal

Weekends seem to have become a period of toil lately. A few weeks of hard slog removing the old summer house and turning it into bite sized fire wood. Last weekend erecting the new summer house and then this weekend arrives with a damp patch on the ceiling. The shower pump has sprung a leak so I need to spend tomorrow clearing the attic so the plumber can fit a new one. Today we cleared up the back bedroom so the attic treasure horde can be moved there and found time to put another coat of preservative on the new summer house.

Now that the sun has set we are salving our aches and pains with a glass of bubbly while I plan the evening meal. We want something quick, easy but a little special as it is the weekend. In preparation I picked up a nice chunk of tuna.

 I have cut it into two thick steaks and have prepared a great rub I found on the web. I make it up in bulk as it is great on lamb, tuna and pork. The rub tub is empty so time for a new batch tonight. The recipe:

1/2 cup Fennel seeds
6 tbsp Coriander seed
2 tbsp White Pepper. 

Blitz for 30 seconds in the Bamix (you want it coarse ground)

The rub looks great and smells fantastic and will keep for a week or three in the fridge in a tightly sealed jar or container.

Next I add plenty of the rub to the tuna. Make sure you use plenty of rub. The natural moisture and protein on the tuna will grip it.

Now place it in a vacpac bag with a dash of olive oil before vacuuming, sealing and popping into a pre heated sous vide at 54C for 15 minutes.

While this cooks through I heat a cast iron skillet to a searing temperature. A steamer is loaded with some spinach, french beans and broccoli about 5 minutes before the tuna is ready for the next stage.

5 minutes have passed. The bag is quickly opened. A dash of groundnut oil into the very hot skillet (don't use olive oil or it will burn). In goes the tuna for about a minute each side just to sear the surface and toast the rub. Serve the vegetables. Take the tuna from the pan and slice into thick slices. Present and serve with a quick pinch of sea salt and black pepper and a dash of basil infused olive oil over the tune. 20 minutes and you have a great meal.

Service :)

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