By Monché Muller (@monchemuller)
Serves 4
INGREDIENTS
For the tuna:
- 4 tablespoons pink peppercorns, crushed
- 1 tablespoon pink Himalayan salt
- 1 lemon, zested
- 1 tablespoon extra-virgin olive oil
- 800g fresh tuna loin
- marjoram, deep-fried to garnish
For the caponata:
- 200g pine nuts
- 2 teaspoons sweet paprika
- 2 teaspoons cumin seeds
- ½ teaspoon turmeric
- 375ml extra-virgin olive oil
- 100g capers, drained
- 165ml fresh lemon juice
- 2 tablespoons marjoram, chopped
- 800g artichoke hearts, halved
METHOD
1. Sear the tuna over very hot coals on all sides*, leaving the inside raw. Also, grill the artichoke hearts (for the caponata) for a few minutes, until charred.
2. Cool the tuna on a chopping board for about 10 minutes, then cut it into 1 cm-thick slices.
3. To make the caponata, toast the pine nuts in a dry saucepan over medium-high heat until golden. Add the spices and toast until fragrant.
4. Add the olive oil and bring to a low simmer. Add the capers and fry until crispy.
5. Remove from the heat, stir in the marjoram and lemon juice, then pour the hot liquid over the chargrilled artichokes. Allow to cool.
6. Serve the caponata as a relish with the seared tuna slices and garnish with deep-fried marjoram.
*Similar results can be achieved by searing the tuna in a hot griddle pan instead of over hot coals.
