Seared Tuna With Carrot Fritters
Perfect for company, this dish is simple to make and looks beautiful. It is sure to please all the seared tuna lovers you know. The carrot fritters can be made ahead of time and reheated in a 250°F (120°C) oven for 30 minutes until hot. Serves 4.
INGREDIENTS:
Fritters:
1 cup (250 mL) grated carrot
½ cup (125 mL) grated extra old cheddar cheese
½ cup (125 mL) almond flour
1 tsp (5 mL) baking soda
2 large eggs
1 tsp (5 mL) Dijon or seedy mustard
¼ cup (60 mL) Yogurt
1 pinch of salt
freshly ground black pepper
sunflower oil for cooking
Seared Tuna:
olive oil for brushing on the tuna
1½ lb (750 g) sushi grade tuna
salt and freshly ground black pepper
METHOD:
Add the carrots, cheddar cheese, almond flour, and baking soda to a medium-sized bowl and toss to mix thoroughly.
In another small bowl, combine the eggs, mustard, yogurt, salt and freshly ground pepper and stir well. Add the dry ingredients to the wet and mix thoroughly.
Coat a frying pan with a bit of oil and turn to medium heat. It is not necessary to fry these fritters in a lot of oil; just a light coating of oil in the frying pan will do the job well.
Drop heaping teaspoons full of the mixture on the hot pan and fry, turning once, until browned and cooked through.
Place the cooked fritters on paper towels to absorb any excess oil. Transfer them to an ovenproof dish and keep them warm in the oven at 175°F (85°C).
Brush the tuna with a bit of olive oil and season with salt and freshly ground pepper. Heat a frying pan to smoking or heat a barbecue grill to high.
Sear the tuna in the pan or on the grill for two to three minutes per side, depending on the thickness of the fish.
Remove the tuna from the heat and let rest for one minute before slicing with the grain.
Everyday Grain-Free Gourmet: Breakfast,
Lunch and Dinner (Paperback) is available at
Amazon.ca for $18.87.
