Tuna with aubergine hummus – Seared, spice dusted tuna, with a creamy chickpea and aubergine hummus.
I’ve got a bit of a love / hate relationship with tuna. I love cooking it and I love eating it even more. But I don’t like putting it on the menu any where I work.
I’ve a couple of reasons. First off tuna has got to be cooked rare…or not at all if you like sushi. For some reason because it slightly resembles a fillet of beef and can be cooked rare customers seem to think it can’t be cooked medium, pink and every other cuisson you can apply to meat.
This just isn’t the case. It can’t be cooked medium or pink. It’s not beef there’s no blood and it will never take on that beautiful pink hue you get at the center of a perfectly cooked steak.
The best any chef can do is kind of half cook it for you, which is a difficult thing to do and get spot on. Do the chef a favour and eat rare. You’ll love the crusty caramelized exterior and the soft, moist red center and if you want it well done I’ll open a tin of John West’s finest for you.