This is one of those absolutely perfect recipes created by an expert, my chum Urs, who is head chef at the Hyatt Regency in Adelaide. This will really please the editor of this book because the ingredients are very precisely listed and correctly proportioned. It even tells you how many it will serve.
Pare the zest from the lemon, cut into fine strips and put to one side. Squeeze the juice from the lemon and cook the shallot in this until all the liquid has evaporated. Add the cream and whisk in the butter. Season with sea salt and black pepper, adding the reserved lemon zest just before serving. Set to one side and keep warm.
Heat the sunflower oil in a frying pan and briskly Stir-fry the bean-sprouts for a few seconds. Season with sea salt and place on a warmed serving plate. Keep warm.
To cook the fish, heat together the olive oil and butter and sear the tuna quickly on both sides for about 4–5 minutes, until cooked. Season with lime zest, juice and sea salt. Transfer to the serving dish and pour over the sauce. Serve immediately.
© 1991 Keith Floyd estate. All rights reserved.