- Squid Ink Spaghetti, Seared Tuna Loin, Pink Grapefruit, Spring onions!!!
- 400 grams cooked Squid ink Spaghetti (allowing 100 grams per person)
- 4 x 150 gram Tuna Loin Steaks
- 30 Mls Vegetable or sunflower oil
- 1 tsp Dried red Chilli Flakes
- Salt and Cracked Black pepper to season
- For the Sauce!!!
- 200mls Pink Grapefruit juice
- 50 mls Dry Sherry
- 100 mls Double Cream
- Finely shredded green of 1/2 bunch spring onions
- 50 grams Salted butter
- 200 mls Fish Stock
- 1 Clove crushed Garlic
- 1 tsp Fine julienne of ginger
- To Garnish!!!
- Pink Grapefruit Segments
- Finely shredded white and the remaining green part
- of the bunch of spring onions
Squid INk Spaghetti, Seared Tuna Loin, Pink Grapefruit, Spring onions.
Paul Walker
14th October 2011
Squid INk Spaghetti, Seared Tuna Loin, Pink Grapefruit, Spring onions.
This was adish that I kind of created in a moment of being spotaneous. It was a case of, @right, I have these ingredients, what can I do with them?'
This was the result and it has proved to be a very popular dish.
Ingredients
Method
To make the sauce....put the Pink grapefruit juice, dry sherry, garlic, and
ginger into a sauce pan and reduce by ¾. Then add the fish stock and reduce by half
before finally adding the cream and again reducing by half. Whisk in the butter, a little
at a time until it is all incorporated and then add the green part from the spring onions.
Dip the Tuna steaks in the oil and season with the salt, cracked black pepper and chilli flakes
and cook on a pre – heated griddle pan for two or three minutes per side (this is dependant on whether
you like your Tuna medium rare or medium).
To serve.......reheat the spaghetti in the microwave for two minutes (ensuring that it
is hot)! Divide between four pasta bowls and top each mound of spaghetti with a Tuna steak.
Garnish with the pink grapefruit segments and the spring onions.
Notes......When whisking the butter into the sauce, it must be done over a low
heat so that the sauce does not boil, otherwise, it will split.
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