Almond-Crusted Seared Tuna on Ginger Mashed Butternut Squash
Almond-Crusted Seared Tuna on Ginger Mashed Butternut Squash
Open in full-screen mode

Almond-Crusted Seared Tuna on Ginger Mashed Butternut Squash

Preparation
30 MIN
Cooking
1 H 25 MIN
Servings
4
Share

Ingredients

Mashed Butternut Squash

Almond-Crusted Seared Tuna

Basil Emulsion

Preparation

Mashed Butternut Squash

  1. Preheat the oven to 180 °C (350 °F).
  2. Cut the squash in half lengthwise and remove the seeds. Place the squash halves on the baking sheet, cut side down. Bake for about 1 hour, depending on size. Let cool. Remove the flesh with a spoon and mash with the butter, ginger and nutmeg. Season with salt and pepper. Set aside.

Almond-Crusted Seared Tuna

  1. In a shallow dish, lightly beat the egg. In another dish, combine the almonds and ginger. Dip the tuna steaks in the egg, then coat with the almond mixture.
  2. In a skillet, grill the tuna in the oil until the crust is golden brown on both sides. The inside should still remain rare.

Basil Emulsion

  1. In a blender, purée all the ingredients until smooth.
  2. To serve, garnish the centre of each plate with mashed butternut squash. Place the tuna on an angle on the mashed squash. Drizzle the basil emulsion around the tuna. Garnish with chives.

Note

You can prepare the emulsion with the herb of your choice, such as cilantro or sorrel. Always prepare it at the last minute.

Comment

  1. I just want to read the other reviews

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum