Bluefin tuna in a spice crust, clams, giromonade |

Preparation time: 45 min

Preheat your Four at 350 °F

• Preparation

  Prepare your spice mix.

  Peel and cut the giromon in 4 nice long sticks, 12x1x4 cm roughly.

  Keep all of the off cuts to make the purée.

   

• Tuna

  Juice the lime and add the juice to 100ml of olive oil.  Add a pinch of salt, crushed garlic and light pepper.

  Pour the marinade on the tuna and let marinate in the fridge for a few minutes.

• Giromon

  Cook all of the off cuts in a covered pot on low heat with no water.  Once nice and tender, blend and set aside.

  In a hot skillet with oil and garlic, color all 4 surfaces of the giromon and then transfer to the oven for 5-7 minutes to finish cooking them.

• Vinaigrette

  Combine the olive oil, vinegar, honey, minced red onion and cashews.  Season to taste.

• Cooking the tuna and clams

  Combine the manioc flour and spice mix to make your batter.

  Remove the tuna from the marinade and remove excess moisture with a rag or paper towel.

  Roll the tuna in the batter mixture.  In a hot skillet, sear the tuna for 2 minutes on each side and then set aside on a piece of paper towel until ready to serve.

  Cook the clams in a sauce pot with white wine and minced onion.  They are ready once they open up.

• Plating

  Place the rectangles of giromon on a plate, slice the tuna, and then place the tuna and clams on top of the giromon.  Garnish with raw shavings of giromon.  Drizzle the plate with the vinaigrette and decorate with a nice dollop of giromon purée.