- Squid Ink Spaghetti, Seared Tuna Loin, Pink Grapefruit, Spring onions!!!
- 400 grams cooked Squid ink Spaghetti (allowing 100 grams per person)
- 4 x 150 gram Tuna Loin Steaks
- 30 Mls Vegetable or sunflower oil
- 1 tsp Dried red Chilli Flakes
- Salt and Cracked Black pepper to season
- For the Sauce!!!
- 200mls Pink Grapefruit juice
- 50 mls Dry Sherry
- 100 mls Double Cream
- Finely shredded green of 1/2 bunch spring onions
- 50 grams Salted butter
- 200 mls Fish Stock
- 1 Clove crushed Garlic
- 1 tsp Fine julienne of ginger
- To Garnish!!!
- Pink Grapefruit Segments
- Finely shredded white and the remaining green part
- of the bunch of spring onions
Squid INk Spaghetti, Seared Tuna Loin, Pink Grapefruit, Spring onions.
Paul Walker
14th October 2011
Squid INk Spaghetti, Seared Tuna Loin, Pink Grapefruit, Spring onions.
This was adish that I kind of created in a moment of being spotaneous. It was a case of, @right, I have these ingredients, what can I do with them?'
This was the result and it has proved to be a very popular dish.
Ingredients
Method
To make the sauce....put the Pink grapefruit juice, dry sherry, garlic, and
ginger into a sauce pan and reduce by ¾. Then add the fish stock and reduce by half
before finally adding the cream and again reducing by half. Whisk in the butter, a little
at a time until it is all incorporated and then add the green part from the spring onions.
Dip the Tuna steaks in the oil and season with the salt, cracked black pepper and chilli flakes
and cook on a pre – heated griddle pan for two or three minutes per side (this is dependant on whether
you like your Tuna medium rare or medium).
To serve.......reheat the spaghetti in the microwave for two minutes (ensuring that it
is hot)! Divide between four pasta bowls and top each mound of spaghetti with a Tuna steak.
Garnish with the pink grapefruit segments and the spring onions.
Notes......When whisking the butter into the sauce, it must be done over a low
heat so that the sauce does not boil, otherwise, it will split.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
