David Moore has worked alongside world renowned chef Raymond Blanc and opened his own restaurant at the age of just 26. Now he's bringing his Michelin star skills into our kitchen, cooking a sesame seared tuna with crushed potatoes and black olive vinaigrette, with a light kale salad.
6 x 100g tuna loin
50g sesame seeds
600g new potatoes
1 clove garlic
1 stock cube
100g butter (melted)
2 banana shallots (finely chopped)
50ml Cabernet Sauvignon vinegar
50m olive oil
25ml rape seed oil
4 tbsp black olives (roughly chopped)
Salt and pepper
For the vinaigrette
Best made the day before. Bring together the shallots, vinegar, olive oil and black olive flesh and season.
For the crushed potatoes
1. Cover the potatoes with water and simmer with the garlic and stock cube until they are cooked. Leave to cool in cooking liquid.
2. When cool enough to handle, peel the potatoes and crush with a fork, adding the melted butter and a pinch of salt
For the tuna
1. Remove tuna from fridge a good half an hour before cooking to bring to room temperature
2. Place the sesame seeds on a plate and press the tuna onto them, turn and press second side. Both sides should be covered in seeds.
3. Heat a non stick pan until smoking hot. Add a drizzle of rape seed oil and sear the steaks for 20 seconds on each side. Remove and set aside.
Spoon potatoes in the middle of a plate, top with sliced tuna and spoon over and around the black olive mix.