Umami is supposedly the sixth flavour after sweet, sour, salty, spicy and bitter (these make up a lot of Asian flavours).
Menu
Umami is supposedly the sixth flavour after sweet, sour, salty, spicy and bitter (these make up a lot of Asian flavours).
YIELDS
1 Serving
3 tbsp anchovies (good-quality, minced)
2 large lemon (juice and zest)
1 cup cherry tomatoes (cut in half)
1 large yellow pepper (deseeded and cut into squares)
1 tbsp capers (roughly chopped)
1 medium red onion (sliced)
2 cloves garlic (crushed)
ΒΌ cup olive oil
10 leaves basil (shredded)
2 200g tuna steaks
Mix the minced anchovies and lemon zest into a paste to make the marinade.
Combine the lemon juice, tomatoes, pepper, capers, red onion, olive oil, garlic and basil together in a bowl.
Combine the lemon juice, tomatoes, pepper, capers, red onion, olive oil, garlic and basil together in a bowl.
Once the tuna is seared, remove it from the pan and smear it with the marinade.
Immediately add the mixture from the marinade bowl to the frying pan. Let it simmer, spit and boil for about 2 minutes. All of those flavours will come out beautifully!
Now, slice the tuna into 6 bite-sized chunks.
Combine the tuna with the salad, top with Parmesan and serve immediately.