Enjoy the last stretch of 2016 with some good friends, even better wine and delicious canapés! The seared tuna is delicious with our Leopard’s Leap Chardonnay Pinot Noir!

Soy, honey and chilli seared Tuna with pickled cucumber

Serves 10

Ingredients

200 g Tuna loin

60 ml soy sauce

2 tbsp honey

Squeeze of lemon

1 red chilli, chopped

Micro coriander

Method

Cut the tuna into a large dice, roughly 10g blocks.

Mix the soy, honey, lemon and chilli together. Place the tuna inside to marinate for 20minutes.

Remove the tuna from any excess marinade. Heat up a pan on the stove and add a dash of oil.

Sear the tuna on two sides in a hot pan for a few seconds. Remove and set aside

Pickled Cucumber

Ingredients

1 cup vinegar

½ cup sugar

1tsp coriander seeds

1tsp mustard seeds

Pinch of sea salt

1 cucumber – Peeled and diced

Method

Place the vinegar, sugar, spices and salt inside a pot and bring to the boil.

Boil for 5 minutes then remove from the stove.

Pour the hot pickling liquid over the cucumber and leave until the mixture has cooled.

Then assemble the canapé by placing the tuna and cucumber on a skewer. Garnish with micro coriander before serving.