Wednesday, 5 February 2014

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

  • 2 tablespoons vegetable oil
  • 12 ounces thick cut sushi-grade tuna
  • Salt and pepper
  • 1 cup oil-packed sun-dried tomatoes
  • 1 lemon, juiced and zested
  • 6 anchovy filets
  • 2 green onions, roughly chopped
  • 12 to 20 mini pitas cut in half lengthwise to resemble a mini hamburger bun
  1. Place a skillet with a heavy bottom over high heat.
  2. Add oil and when the pan is smoking hot, season tuna with salt and pepper on all sides and sear it for about 15-20 seconds per side. It should be very rare in the centre. With a very sharp knife cut into thin slices.
  3. Put the sun-dried tomatoes, lemon zest and juice, anchovies and green onions into the bowl of a food processor and puree until thoroughly mixed but still a bit chunky.
  4. Spread a bit of the sun-dried tomato puree onto the bottom of a pita.
  5. Lay a slice of tuna over it and cover with a pita top.


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