Blue fin tuna belly and loin, sherry onions with mango and chorizo salsa
For the chorizo and mango salsa
- 1/2 chorizo finely diced
- 1/2 mango finely diced
- 2 piquillo peppers finely diced*
- 2 tbsp chopped flat leaf parsley
- juice of half a lemon
For the sherry onions
- 200g pickling onions, peeled and sliced
- 75ml red wine
- 75ml dry sherry
- 75ml port
- 100ml sherry vinegar
- 30g currants
- 30g toasted pinenuts
- salt and pepper to taste
For the tuna
- 180g blue fin tuna loin, cut into four evenly sized pieces
- 100g blue fin tuna belly (also called toro; substitute normal tuna belly if not available), sliced like sashimi
The blend of delicate fish, sweet mango and strong tasting chorizo make this dish a delightful combination of flavours.
Method
For the salsa: Gently saute the chorizo with 4 tbsp of olive oil, take out of the pan and mix in with all other ingredients and chill.
For sherry onions: Place all ingredients in a pot except the toasted pine nuts and gently simmer until the liquid has reduced and the onions are cooked. (If onions are not cooked when there is no liquid left, add a small amount of water until they are done.) Add pine nuts and keep at room temperature until serving.
For the tuna: Warm a frying pan and sear one side of the tuna loin for 30 seconds.
On the plate, place the sherry onions on one side and the mango salsa to the other. Place the seared tuna on the onions and the raw toro on the salsa. Then season with sea salt.
Serve with some wild rocket leaves to give some greenery.
Serves 4
*Available tinned from Spanish providores.
