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1 lb. Fillet of tuna (dressed)
1/4 cup olive oil
2 tbsp. salt
1/3 cup mixed of three kinds of peppercorns, crushed (pink, black, white)
2 tbsp. maple sugar or syrup
2 tbsp. dill, chopped very fine
Maple Dressing
1/2 tsp. Dijon mustard
1/4 cup olive oil
1 tbsp. wine vinegar
2 tbsp. maple syrup
1 tbsp. lemon juice
2 tbsp. chopped capers
1 tbsp. chopped dill
Garnish
Springs of dill
Lemon wedges
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| 1. |
Place the tuna fillet (if it is very thick, slice it in two horizontally) in a dish and coat with
the olive oil. Sprinkle with the salt, the three peppers the maple sugar and the dill; cover with plastic wrap
and refrigerate for 24 to 48 hours. |
| 2. |
Maple Dressing
In a bowl, stir together the mustard, olive oil, vinegar, maple syrup, lemon juice, capers and dill; season lightly.
Coat each serving plate with the dressing; form rosettes from very thin slices of the marinated tuna and place on top.
Garnish with the sprigs of dill and the lemon wedges.
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