Flash-seared tuna on rye with horseradish & tarragon cream
- 2 tbsp olive oil
- 1 tsp soft brown sugar
- 500g piece of fresh tuna loin, thin end
- 200ml crème fraîche
- 2 tbsp horseradish sauce
- 1 carrot, grated
- 2 tbsp freshly chopped tarragon, plus 20 whole leaves to serve
- 300g rye bread, cut into 20 fingers
- sea salt and freshly ground black pepper
- a griddle pan
In a wide, shallow bowl, mix the olive oil, sugar and a little salt and black pepper together, then add the tuna loin and turn carefully until coated
Heat a heavy-based griddle pan over a high heat until very hot. Add the tuna and, using tongs to turn it over, sear on all sides for about one minute. Remove from the heat and let it cool slightly before cutting into 20 thin, even slices.
Mix the crème fraîche, horseradish, carrot and chopped tarragon together in a separate bowl. Season with salt and black pepper and spread on the rye bread fingers. Top each with a slice of seared tuna and a tarragon leaf and serve immediately.