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When we went to Isle of MTV Malta and cooked for Enrique Iglesias and Kiesza, we were inspired by Malta’s fresh fish…and by how all the ladies go crazy for Enrique. This dish is designed to impress the ladies, so it’s a little lighter and fancier than we usually make.
1 Ahi tuna steak
1 dl chopped cilantro
1 dl chopped mint
Zest of 1 lemon, juice reserved
12 cherry tomatoes, quartered
1 dl frozen peas
0,5 dl black olives
Pinch salt and pepper
Juice from zested lemon
1 dl good quality ricotta cheese
2 tablespoons honey
2 sheets puff pastry
0,5 dl sesame seeds
Chop up herbs and lemon zest together with salt. Cut tuna into two pieces. Pat tuna with paper towels to remove excess moisture. Coat the tuna steak completely in the herb mixture. Sear tuna for 30 seconds a side on high heat on a hot skillet. Slice lengthwise into thin strips and set aside.
Sauté the cherry tomatoes until plump and blistered. Add the peas, olives, and salt and pepper. Put all into a food processor and pulse until all chopped up and combined.
Combine the ricotta and honey in an empty zip bottle, a small bowl, or an empty plastic bag.
Preheat a griddle or skillet. Zip with oil.
Sprinkle sesame seeds on dry, clean surface. Roll out puff pastry atop the sesame seeds and flip to coat both sides. Cut puff pastry into rectangles. Prick holes in the pastry with a fork—otherwise it’ll rise a little higher than the flatbread vibe we’re going for.
Pan-fry over medium heat until pastry is cooked nice and golden brown and sesame seeds are toasted.
Rough-chop the frisee; add olive oil and a bit of lemon juice.
Spoon the tapenade atop the puff pastry. Top with the seared, herb-crusted tuna. Top the tuna with the tapenade, zip with the honey ricotta mixture, and sprinkle on the frisee. Sexy tuna time!
Monday, 08. June 2015