Funky Tools and Sassy Tuna
I’m having a sleepy day. I went to bed sleepy (naturally), woke up sleepy, and now I’m contemplating duct taping my eyelids open.
Is it the weather? It’s been grey for days and it makes me not wanna get out of bed.
When I feel like this I tend to crave colourful food full of vitamins and life. Probably to counteract that lazy feeling, or perhaps it’s my body speaking up, wanting a refill.
I more or less accidentally bought the coolest kitchen gadget on Amazon the other day. I thought I’d clicked a button for conversion into Australian dollars, but turns out that button was some sort of insta-purchase.. Anyhow, I’ve now got this really cool supertool that curls and cuts and slices vegetables. Not a bad mistake at all, I have been using it all the time since it arrived! It makes funky things like curlyfries and zucchini pasta. You can find this cool spiralizer here.
Today I’m making medium-rare lime tuna with crispy sweet potato and lamb, leek & thyme sausage.
For 2 people you’ll need:
1 large sweet potato
2 lamb, leek & thyme sausages. I use these because i just love them 🙂
As much fresh tuna as you desire
1 tsp of butter
A dash of olive oil
Cracked salt and pepper to taste
Start by setting up your super cool spiral veggie cutter! Peel the sweet potato, cut into it lengthwise about half a cm deep, and place it onto the veggie cutter. Spiral away to get little julienne sweet potato pieces.
Pour some olive oil in a frying pan and make sure it’s hot before you fry the potato. You wanna toss it about and make sure it fries evenly into crisp little fries that are still soft in the middle. Once they’ve got a nice crispy coating, rest them on some kitchen towel to drain the fat off of them.
Fry up the sausages until they are cooked all the way through. Take them off the heat and slice them thin, before you pop them back into the pan to crisp the surface.
Melt some butter in a hot pan and pop the tuna on the heat. Pour over a generous helping of freshly squeezed lime juice, and salt and pepper to taste. You can cook the tuna as you prefer it. Personally I like it nice and pink in the middle, with a crispy crust. Tuna will cook very fast, so if you want that pink centre you need to keep an eye on it! The cooking time will depend on the cut of tuna and the heat of your pan, so instead of giving you a time to go by I’d say flip it when the heat has coloured half the steak, and then give it just a quick fry on the other side. Whatever you do, don’t leave it on its own! And remember, it will keep cooking after it’s off the heat, so take it off just a bit before it’s where you want it.
When the tuna is ready, cut it in half to expose the beautiful pink flesh, add pieces of lamb sausage and top with crispy sweet potato. Drizzle chopped chives over the plate and enjoy this gorgeous plate of perfectly combined colours and flavours!