Seared Grapes & Tuna with Shallot Chutney
By Chef Jamie Lee
Ingredients
(Serves 1)
-
Grapes, halved horizontally: 5
-
Bocconcini Cheese: 5 pcs
-
Fatty Tuna (Otoro, cut into size 3*3 cm pcs): 30g
-
Shallot (sliced lengthwise 0.2cm thick): 10g
-
Perilla Leaf Shoots (very small): 9
-
Lime Zest, finely grated
Sauce
-
Soy Sauce: 2
-
Honey: 1
-
Sesame Oil: 1
-
Black Pepper: 0.2
Directions
-
Cut grapes in half horizontally and remove moisture from the cut surface.
-
Heat a dry pan until hot. Place grapes cut-side down and sear until caramelized.
-
Turn off heat and lightly toast the other side using residual heat.
-
Add all sauce ingredients to the pan and reheat. Once boiling and foamy, add shallots.
-
Turn off heat and allow shallots to soften to about 60% doneness using residual heat.
-
Separate grapes, shallot chutney, and sauce.
-
Plate bocconcini, tuna, grapes, shallot chutney, and perilla shoots. Drizzle with sauce.
-
Finish with finely grated lime zest.
Discover more Wondrous Culinary Delights
Explore additional recipes and continue your journey of exceptional flavours. Click below to unlock more of their masterful creations.
