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From the Kitchen

Pan Seared Tuna, by Dylan Frost

I thought I would share with you my new recipe for pan seared tuna loin, served with truffle infused pea puree, blueberry tuna ceviche, mixed berry caviar, blueberry vinaigrette and spring onion. It’s a dish that looks and sounds extravagant but is still fairly simple to prepare.


  • 200g tuna loin
  • 1 punnet blueberries
  • 100ml olive oil
  • 75ml raspberry vinegar
  • 25ml water
  • Black pepper
  • Salt
  • Juice of 1 lemon
  • 100g green peas
  • 5ml truffle oil


For the truffle infused pea puree:

Place the peas in a pot with 150ml, water and cook until peas are soft. Strain 100ml of the water out, and place the rest with the peas in a blender. Add a pinch of salt and black pepper. Blend and until smooth consistency is achieved, then add the truffle oil and blend for a further 30 seconds.

For the blueberry vinaigrette:

Blend together the blueberries, raspberry vinegar and olive oil with the water and set aside. This is going to be the dressing for the ceviche.

For the tuna ceviche:

6 minutes before serving, cut a 50g piece of tuna from the 200g loin and dice it into 5mm blocks. Place in a container and dress with the blueberry vinaigrette.

For the seared tuna loin:

Place the remaining tuna loin in a container and dress it with some olive oil, salt and pepper. Sear it off in a very hot pan for about 1 minute a side. Take it out and squeeze the lemon juice over the tuna. Then it is ready to serve.

You can plate the ingredients as your imagination dictates. It is best served immediately after the seared tuna has been seared off.

Enjoy, and bon appetit!

Dylan Frost

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