(serves 6- 8 as an entree)
Preserved lemons are a useful addition to the pantry. Preserved lemon has a very distinctive savoury, salty flavour and the rind is soft. If you don't have on hand then of course substitute with some finely grated lemon zest but to make an overnight quick (and less than perfect) version of preserved lemons: chop lemons, rind and all, sprinkle with salt and freeze overnight. My favourite way of eating tuna is raw and very thinly sliced as per this recipe.
280g tuna loin
80ml (1/4 cup plus 1 tbsp) extra virgin olive oil
1/2 (1 tbsp) preserved lemon (rinsed and skin only finely diced)
1 clove garlic (crushed)
1 tbsp finely chopped coriander leaves
1/8 tsp freshly ground black pepper
40g (1/2 stalk) celery (finely diced)
25g (1 handful) rocket leaves
55g shaved Parmesan
30g (1-2) radish (julienned)
- Trim tuna of any membrane or gristle. Wrap tightly in plastic wrap and place in the freezer for about 1 hour till just firm but not rock solid.
- To make dressing: In a small bowl whisk together oil, preserved lemon, garlic, coriander and pepper and set aside.
- To serve: Slice tuna very thinly and lay out in a single layer on a serving platter or on 8 individual plates. Drizzle with dressing. Sprinkle with celery. Place a handful of rocket in the centre of the platter, sprinkle with Parmesan and top with radish.
- Serve at room temperature.