Yellow-fin Tuna steaks stuffed with Pork Scratchings

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Recipe @ Freshers Web

(serves 2 as a starter)

2 tbsp sesame seeds
1 tsp coarsely crushed black pepper
200 g yellow-fin (sashimi-grade) tuna steaks (cut into 2 pieces for a starter)
100 g of Freshers pork scratchings
4 tbsp roughly sliced spring onions
3 tbsp sweet chilli sauce
1 medium pear
1 tbsp dry sherry
1 tbsp sweet sherry
2 tbsp peanut oil

Toast (dry-roast) the sesame in a non-stick pan without any oil. When it begins to brown lightly, remove from the pan and reserve in a bowl. Add some sea salt to taste and stir in the crushed pepper.
Fry the pork scratchings in a pan to release some of its fat, add the spring onions and fry for a little bit. Stir in the chilli sauce. Cut pockets into each steak and fill with roughly half of the scratchings mixture. Reserve the rest.

Roll the tuna carefully in the sesame mix. Core and quarter the pear, then cut into fine slivers. Heat the remaining scratchings and add the pears. Fry for ca. 2 minutes, then deglaze with the sherry. Keep warm.

Heat the peanut oil in a pan, add the tuna and sear aggressively until browning on the outside, but still raw in the middle. Don't overcook the fish, no more than 1 cm around the outside should be cooked through.

Serve immediately.

If making amuses, cut the tuna into even pieces, use the onion & scratchings as a "bed", place the tuna on top, then finish off with the pear & scratching. Alternatively, present on an oval plate with the two mixtures one at each side.

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