- 4 tuna fillets (about 100 g each), at room temperature
- Sea salt flakes and freshly ground black pepper
- Sorrel leaves, to garnish
- For poaching:
- 1½ cups fish stock
- 1 bay leaf
- 1 T olive oil
- 1 clove garlic, crushed
- A good pinch sea salt and a few peppercorns
- For the avocado rice:
- 1 cup basmati rice
- 2 cups water
- 1 t salt
- 1 avocado, peeled and roughly chopped
- Juice of 1 lemon
- 2-3 T sorrel leaves, chopped
- Freshly ground black pepper
- For the sorrel mayonnaise, blend:
- 1 cup thick mayonnaise
- a handful sorrel leaves
In a shallow pan wide enough to take the tuna in a single layer, bring the poaching ingredients to a boil.
Add the fish, cover tightly, and remove from the heat.
Leave for 5 minutes or until barely cooked, still rare and moist inside.
Sprinkle with salt flakes and milled pepper and top with a slice of poached lemon.
Garnish with sorrel leaves and serve with avocado rice and sorrel mayonnaise.
To make the avocado rice: In a saucepan over a medium to high heat, bring the rice, water and salt to the boil.
Cover tightly, reduce the heat and simmer for 15 minutes.Turn off the heat and leave, still covered, for 5 minutes.
Fluff up using a fork and stir in the avocado, lemon juice and sorrel (add the last only just before serving to preserve the sorrel’s green colour).
Season to taste with black pepper and serve immediately.
Cook’s notes: Use coriander instead of sorrel for both the mayo and the rice, and substitute fresh lime for the lemon. Perk up the rice with a chopped green chilli.
Use salmon instead of tuna, or substitute with any fresh white fish. Good fishmongers usually stock quality cubes, if you haven’t any home-made stock in the freezer. But make do with vegetable stock, if necessary.
Per serving: 2678.4 kJ, 29.1 g protein, 40.2 g fat, 39.3 g carbs