Advertisement
Seared Bluefin Tuna Belly with Artichoke, Red Capsicum and Cracked Pepper Vinaigrette
- Serves
4
- Difficulty
Easy
By Greg Doyle, Grant King and Katrina Kanetani
Published 2008
Ingredients
4 ½ 4
Method
To make the cracked pepper vinaigrette, place all the ingredients in a small saucepan and gently warm prior to serving.
Gently warm the artichoke quarters and red capsicum in a large saucepan. Warm the fennel purée in a separate saucepan. Add some clarified butter to a frying pan large enough to cook the fish and bring to a high heat. Place the tuna bellies in the pan a
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe