[vc_row][vc_column width=”1/1″][vc_single_image image=”23260″ border_color=”grey” img_link_target=”_self” img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][ultimate_spacer height=”30″][ultimate_spacer height=”30″][vc_column_text]Shimmy Winter Menu 2016 Seared Indonesian Tuna Steak[/vc_column_text][ultimate_spacer height=”30″][vc_column_text]Shimmy Winter 2016 menu by Claire Gunn  (187)[/vc_column_text][ultimate_spacer height=”30″][vc_column_text]Shimmy chefs (18)[/vc_column_text][ultimate_spacer height=”30″][vc_column_text]seared Indonesian marinated Tuna Steak[/vc_column_text][/vc_column][vc_column width=”1/2″][dt_gap height=”30″][dt_gap height=”30″][vc_column_text]

Shimmy Beach Club’s Executive Chef, Adrian Cook tells us how to prepare the perfect tuna steak, which is featured on our current #ShimmyWinterMenu


on flash fried vegetables on wasabi mash, corn guacamole and a soy and mirin glaze

What you’ll need:

250g sashimi grade Tuna loin

Marinade – Ingredients:

50ml soy sauce

50ml sweet Indonesian soy sauce

Freshly squeezed lime juice

5ml fresh garlic

2.5ml chilli

2.5ml ginger

10ml fresh chopped coriander


Marinade each side of the loin for 1 minute (Be careful not to submerge the steak)

The steak will go a dark brown colour.

Season a medium to hot skillet pan with olive oil

Sear tuna steak for 1 minute on each side, until caramelized (crust should form)

If you prefer your fish to be a little more cooked through, you can set the steak in a warmed oven for a few minutes.

Flash Fried Vegetables – Ingredients:

Red and green cabbage


Red onion


5ml fresh garlic

2.5ml chilli

2.5ml ginger

sesame oil and

olive oil


Julien (thinly sliced) all vegetables

Add red onion, garlic, chilli, ginger, sesame oil and olive oil to a ‘blue hot’ wok pan

Sauté the red onion until brown

Add the mixed, thinly sliced veg into the wok

Add a pinch of black and white sesame seeds

To finish off, add a squeeze of fresh lemon, and a splash of soy sauce


Wasabi Mash – Ingredients:

500g fluffy potatoes (skins on)

50g salted butter

25g wasabi paste

10ml fresh lime juice


Roast potatoes in rock salt

Peel and mash with salted butter (to taste)

Mix in wasabi paste and lime juice

Push through a tamis sieve to puree, to get the desired texture

Corn Guacamole – Ingredients:

Corn on the cob

2 whole, fresh, ripe avocados

10ml lemon juice

5ml garlic

5ml coriander

Salsa: chopped tomato and red onion


Boil the corn on the cob

Char/toast on the grill for smoky flavour

Cut off the cob

Mash avocado, corn kernels, lemon juice, garlic and coriander together,

Fold in the salsa of chopped tomato and onion

Add a splash of Tabacso to lift the guacamole

Soy and Mirin Glaze – Ingredients:

50ml soy sauce

50ml sweet Indonesian soy sauce

50ml orange juice

5ml mirin


Add all ingredients in a sauce pan

Reduce until thick, molasses consistency

Spoon over the completed dish.

Plate up and enjoy!

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