Not travelling anytime soon? We’re right there with you! Join us while we lick our wanderlust wounds with some delectable cuisine. Who better to take us on an exotic culinary journey than award-winning Chef Monché Muller. Below, one of our favourite creations from her book Harvest Table: A Culinary Journey Through The Wine Regions Of France, Italy, Spain And South Africa. Let’s jump right in!
Harvest Table: A Culinary Journey Through the Wine Regions of France, Italy, Spain and South Africa
Chef Monchè’s book blossomed from a casual conversation about good food and wine into a much-loved project that tells many magnificent stories about ingredients, communities, local producers and the people behind Oddo Vins et Domaines wines. The recipes, some traditional and some curated especially for this book, are an ode to some culinary regions in France, Italy, Spain and our very own South Africa.
Pink Peppercorn-Crusted Tuna with Artichoke and Pine Nut Caponata
Pink Peppercorn-Crusted Tuna with Artichoke and Pine Nut Caponata
Equipment
- 1 Serving Dish
- 1 Tongs
Ingredients
For the prawns
- 12 to 16 Prawns, deveined
- 1 tsp Paprika
- ½ tsp Cayenne pepper
- 1 tsp Minced garlic
- 2 Tbsp Butter
- Olive oil for frying
- Salt to taste
For the dressing
- 5 g Chives, finely sliced
- 3 Tbsp White wine vinegar
- 1 Lemon, zested and juiced
- 1 tsp Honey
- 125 ml Extra virgin olive oil
- ½ tsp Sea salt flakes
- Freshly ground black pepper, to taste
For the salad
- 2 bulbs Fennel, thinly sliced
- 100 g Watercress
- 100 g Wild rocket
- 3 Naartjies, peeled and sliced
- 1 Avocado, cubed
- 20 g Almonds, toasted and roughly chopped
Instructions
- Season the prawns with the spices, garlic and salt. Place a pan over a high heat and drizzle with olive oil. Sear the prawns on both sides until pink. Add the butter and toss to coat. Set aside.
- Make the dressing by whisking the ingredients together. Marinate the fennel in the dressing for 15 minutes.
- To make the salad, arrange the watercress and rocket on a large serving platter, top with the fennel, naartjies, avocado and dressing, and sprinkle with the chopped almonds.
- Serve with the prawns.
Notes
READ MORE: This Tinned Tuna Nicoise Salad Is The Ultimate Quick Dinner Or Work Lunch
How To Sear Tuna Perfectly
- Blot both sides of the tuna dry with paper towels.
- Rub it down with a little bit of olive oil, then season the tuna on all sides
- Heat a non-stick pan over medium heat.
- Arrange steaks in the hot pan. Shake the pan gently to avoid sticking.
- Cook for one and a half minutes. Flip the tuna and cook for one more minute.
More Healthy Recipes:
- The Easy Vegan Fudge Squares You’ll Want To Eat Every Minute
- Yeast-Free Hot Cross Buns That Rise Perfectly Every Time
- A Healthy Apple Crumble Recipe That’s Perfect For The Weekend
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