Seared tuna with an aromatic twist.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
250 grams tuna
a pinch of salt
1 tablespoon Cajun seasoning
1 tablespoon lemon
200 grams barley
400 mL water
1 tablespoon bell pepper, coarsley chopped
5 pieces black olives foie gras (optional)
1 Season the tuna with salt, Cajun seasoning, and lemon.
2 Boil the barley for 10 minutes until cooked. Add the bell pepper and olives into the barley and mix together. Drain the mixture.
3 Sear the tuna in a frying pan for 10 minutes, allowing 5 minutes per side.
4 Plate the dish from bottom to top, starting with the barley, then add the seared tuna. Top with foie gras if desired.
This recipe was originally published in the April-May 2016 issue of Breakfast Magazine.