I did this Peppered tuna
with sharp rhubarb.
First I ground up some
white peppercorns and Sichuan peppercorns in my mortar and pestle – about a
teaspoon or so.
Then I patted the pepper
mix onto the top and sides of the tuna steaks and put it into the fridge to
chill while I did the rhubarb.
You cut your rhubarb up
into about an inch and a half sticks – if it is stringy give it a rough peel
first. I used about 8 stalks.
Melt 15g of butter in a
pot, add the rhubarb, 1 tablespoon of sugar and 5 tablespoons of water.
Gently simmer this until the rhubarb is tender. It won't take long –
maybe 5 minutes. Then to make it sharp, add a teaspoon or so of good balsamic
vinegar. Taste it and get it to your liking by either adding a touch more
vinegar or sugar to get it to your liking.
Then when that is ready
cook the tuna pepper side down in a little oil. Turn it over after a
couple of minutes and then add a knob or 2 of butter into the pan and spoon it
over the tuna as the other side cooks. Sprinkle with a little salt and
serve. I managed to very slightly overcook this one – I think the hot
butter over the top may have resulted in faster cooking than usual.
The tuna and the sharp
rhubarb worked very well together.
Wow. This is a combination I would have never thought of. It's making me dream of spring.
ReplyDeleteYes, quite an unusual combination!! Haven't eaten rhubarb in years . . .
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