Tuna Belly Recipe
Crispy Salsify, Pickled Pear, Beet and Jalapeno, Sliced Caviar Lingotto
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Salsify
Peel and slice the salsify into thin strips. Blanch in boiling water for 2 minutes, then shock in ice water. Pat dry.
- 2
- 3
Prepare the Pickled Pear
Slice the pickled pear into thin wedges.
- 4
Prepare the Beet and Jalapeno
Roast the beet until tender, peel, and slice thinly. Remove seeds from the jalapeno and slice thinly.
- 5
Cook the Tuna Belly
Season the tuna belly with salt, pepper, and lemon juice. Sear in a hot pan for about 2-3 minutes on each side until just cooked through.
- 6
Plate the Dish
On a serving plate, arrange the crispy salsify, pickled pear, beet slices, and jalapeno. Place the seared tuna belly on top, and finish with a sprinkle of caviar Lingotto.
