The fully-inclusive Spice Island Beach Resort in
Dining at Spice is distinctively Grenadian, from the cuisine and island setting to the warm hospitality and the people.
Sesame cured Yellow fin Tuna
Soy & Ginger Dressing
Ingredients: (Serves 6)
2lb Yellow fin Tuna Loin (sushi Grade)
1oz sesame seeds
1oz black sesame seeds
1 table spoon cracked Black Pepper
1teaspoon kosher salt
4 medium size Christophine (can be substituted for Celeriac)
2oz wholegrain mustard
1 large white onion
10 oz Good quality dark Soy sauce
1 oz toasted sesame oil
1oz pink pickled ginger
Mix the sesame seeds, cracked black pepper and salt together. On a tray, roll the Tuna in the mix coating evenly. Roll tightly in plastic wrap (cling film) and refrigerate over night.
Peel & grate the Christophine. Mix it with the whole grain mustard and mayonnaise. Chop the onion finely and add to the mix (best made 1 day in advance).
Chop the pickled ginger finely and add it to the soy and sesame oil.
Let the tuna cool to room temperature. In a hot heavy bottom pan, place the Tuna and cook until it turns pale about ½ cm around the outside, leaving the inside pink.
Slice thinly and place on top of the Remoulade. Top with the dressing and serve with a glass of good sauvignon Blanc.
473-444-4258, fax: 473-444-4807
Hope you enjoy the tuna and let me know if you go to Spice Island Resort.
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