Enjoy the last stretch of 2016 with some good friends, even better wine and delicious canapés! The seared tuna is delicious with our 2016 Leopard’s Leap Chardonnay Pinot Noir!
Soy, honey and chilli seared Tuna with pickled cucumber
200 g Tuna loin
60 ml soy sauce
2 tbsp honey
Squeeze of lemon
1 red chilli, chopped
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
1 cup vinegar
½ cup sugar
1tsp coriander seeds
1tsp mustard seeds
Pinch of sea salt
1 cucumber – Peeled and diced
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.
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