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Tim and Kyle - Tuna Ceviche

with Puffed Wild Rice, Avocado Puree and Wasabi Mayonnaise

Prep time: 40 mins    Cook time: 10 mins    Serves: 6

Ingredients

Salt and pepper, to season

Vegetable oil, to deep fry

20g wild black rice

1 Lebanese cucumber, peeled into ribbons

Pickled Vegetables

500ml white wine vinegar

1tbs peppercorns

1tbs mustard seeds

1tbs coriander seeds

3 tsp salt

1 bay leaf

1 sprig of rosemary

1 red onion, thinly sliced

Tuna Ceviche 

2tbs soy sauce

2 limes, zested, juiced

1 bunch coriander, leaves picked, stems finely chopped

2cm piece fresh ginger, finely grated

4 fresh jalapeno, finely chopped

400g sashimi-grade tuna, cut into 1.5cm cubes 

Avocado Puree

2 avocados, flesh scooped

1 lemon, juiced

Wasabi Mayonnaise

2 egg yolks

1 lemon, juiced

1tbs white wine vinegar

250ml vegetable oil

1tbs wasabi paste

1tsp Dijon mustard

 

Method

  1. To make pickled vegetables, place all ingredients, except onion and radish, in a saucepan. Bring to the boil. Place onion and radish in a bowl, then strain liquid on top. Set aside to cool. Refrigerate until required.
  2. To make ceviche, combine all ingredients, except tuna, in a bowl and set aside.
  3. To make avocado purée, blend avocado and lemon juice until smooth. Season.
  4. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Deep-fry rice for 20 seconds or until puffed. Pour through a sieve to drain. Season.
  5. To make mayonnaise, process egg yolks, juice and vinegar in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Stir in wasabi and mustard. Season.
  6. Add tuna to ceviche mixture and toss to combine.
  7. Divide purée among serving plates and top with tuna, vegetables and cucumber. Scatter with puffed rice and dot with mayo to serve.
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