Main · Season 4

Seared Tuna with Cauliflower and Squid Ink Puree Apple and Radish Salad

Name: Seared Tuna with Cauliflower and Squid Ink Puree Apple and Radish Salad
Yield: : 4
Ingredients: 1 tablespoon coriander seeds; 1 tablespoon fennel seeds; 4 x 80g piece tuna; 2 tablespoons olive oil; ¼ cauliflower, thinly sliced; 500ml full cream milk; 1 tablespoon squid ink; Poached fennel; 500ml vegetable stock; 1 baby fennel, trimmed and quartered; Juice of one lemon; 2 tablespoons olive oil; 2 radish, finely sliced, to serve; 1 green apple, cut into 1cm cubes, to serve; Micro cress, to serve

Andy Allen

Contestant · 25 Jul 2012

View full method on 10 Play ↗ Open in The Pass

: 4

Serves

Components

Ingredients

Season

Ingredients

1 tablespooncoriander seeds

1 tablespoonfennel seeds

4 x 80gpiece tuna

2 tablespoonsolive oil

Cauliflower and squid ink puree

¼cauliflower, thinly sliced

500mlfull cream milk

1tablespoon squid ink

Poached fennel

500mlvegetable stock

1baby fennel, trimmed and quartered

Juice of one lemon

2 tablespoonsolive oil

2radish, finely sliced, to serve

1green apple, cut into 1cm cubes, to serve

Micro cress, to serve

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

FishMilkButterFennelLemonAppleCorianderSquidCauliflowerTunaCoriander SeedsVegetable StockRadishAdult SupervisionDinnerSeafoodContestant

Recipe by Andy Allen, Season 4. Originally published by Network 10 on 25 Jul 2012.

Original on 10 Play ↗