Seared tuna, mango and lime ceviche atop puff pastry
Yield: 10
Origin: small food – book
Portion size: 50g
Ingredients:
500ml cake flour
250g butter
160ml-iced water
Squeeze lemon juice
200g tuna loin
2 mangoes
2 limes
Equipment:
Scale
Measuring cups
Rolling pin
Baking slide
Preparations:
1) Sift flour into a bowl add 30g of butter and rub in until it looks like bread crumbs, add water mixed with lemon juice and stir with a palate knife. Bring together and chill in the fridge.
2) Roll out the pastry and cut little blocks of butter and lay them on the top half. Fold the bottom half over the butter and roll together. Turn the pastry quarter clockwise for each roll and fold until the butter is used but not more than 6 rolls and folds.
3) Chill in the fridge until hard then cut disc shapes out and place on baking slide. Sprinkle a tiny amount of water on the pastry then put into a hot oven 230’C until it puffs then turn down to 180’C to cook through.
4) Heat a pan until its smoking and place the tuna in it to seal it off. A few seconds all around. Allow to rest then cut into small thin slices and pour some lime juice over.
5) Cut your mangos into tiny neat little blocks and drizzle lime juice over adding seasoning to taste.
6) Once your disk has cooked allow cooling before putting on your tuna slices and a spoonful of mango salsa on top.
Preparation time:
45 minutes
Cooking times:
20 minutes
Plating:
Send out on a plate with a sprig of fennel and some wedges of limes.
