Seared Tuna with Spicy Dressing
Each year, MJU's Executive Chef Tom Thomsen takes a month or more to travel the world and as he says 'Eat'. His time spent in the kitchens of some of world's greatest restaurants has proved to be the catalyst for the unique style and vision of his restaurant MJU.
Tom's signature style fuses global cooking methods with his obsession for the freshest ingredients to offer innovative cuisine that combines flavours and techniques from Asia, France and The Mediterranean.
Ingredients:
Tuna
Caviar
Fresh chilli
Lemon juice
Fish sauce
Anchovies
Sukra mix cress
Coriander
Diakon
Mayo
Method:
Step 1- portion, season, sear tuna and leave at room temperature.
Step 2- thinly slice diakon, blanch for 15 seconds then refresh.
Step 3- blend coriander, fish sauce, lemon juice and mayo to make a smooth mouselin.
Step 4- pick cress into a bundle, secure the cress by using the blanched diakon, cut the bottom flat so it can stand up.
Finishing step- decorate your choice of plate with mouselin, arrange tuna along with the anchovies and finally garnish with caviar and mixed cress.
