Pink Peppercorn-Crusted Tuna with Artichoke and Pine Nut Caponata
From Harvest Table: A Culinary Journey Through the Wine Regions of France, Italy, Spain and South Africa
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
NB: You will get a similar finish from using mandarines, tangerines or oranges.