I am trying to slow my life down, and stop being part of the cult of busy-ness, even though it is central to my nature. I need to finish my book, I need to work on some health issues, I need to sort my flat. All big things, I feel small beneath them, but all achievable, and it is time to just get things done. It sounds easy right? Not so far but I remain positive and I try to remain focussed. It seems a weakness to admit it, but I have been completely overwhelmed by everything.
Food is where I turn when life feels very complicated. Perhaps a bit too often but there are worse things. I love deeply savoury food, and food that is rich in fat and flavour. Oh, pork belly, you devil, I can never resist you. A slippery carb bright with sauce or soup, some spaghetti, or some ramen. A plump dumpling or a roast chicken fresh from the rotisserie and kissed with homemade mayo.
That is my usual plan of attack, but right now, I feel a little different. My body is craving freshness and I need salad. I need bright colours and juiciness, food that will nourish and cheer. I am craving fish too. And it seems I always crave it on Sundays or Mondays when my fishmonger is closed.
I have had the idea for this recipe for a couple of weeks now, doing circles in my head. I tend to get like that. I get an idea for something that I want to cook and it sticks and jars, refusing to leave until it is done. Inspired jointly by the wonderful prawn tartar at the Tata Eatery pop up and a gorgeous blood orange and radicchio salad that Elizabeth Minchilli blogged recently, I thought that the two would come together very well. I wanted tuna or halibut as the centre piece instead of prawn.
I headed to my fishmonger to see what it was on offer, and there it was, sushi grade tuna. I already had the blood oranges and radicchio waiting in my fridge for their moment to shine. It worked so well. It will be the perfect thing for after all that Easter indulgence too.
Enjoy and have a wonderful Easter.
- 150g sushi grade tuna
- 2 blood oranges
- the juice of half a lemon
- 25g radicchio, sliced finely
- the white of two spring onions, finely sliced, or one small shallot
- 2 tbsp sesame seeds
- 8 mint leaves
- edible flowers for garnish
- sea salt and fresh cracked black pepper
Juice one of the oranges and combine it with the lemon. Add the onion and leave it to the side.
Chop the tuna into small pieces (less than a cm cubed). Toss in the orange and lemon juice and cover. Put in the fridge for maximum 10 minutes while you prepare the rest.
Remove the skin and the pith from the orange (the pith is bitter so be sure to remove it all. Chop into dice approximately the same size as the tuna. Remove any pips.
Add to the tuna mixture. Add the radicchio and the sesame seeds and mix well but gently. Season with sea salt and a little pepper.
Serve with the flowers arranged on top and eat immediately. I recommend wild garlic or leek flowers for their lovely onion-y freshness.
Best made just before eating.
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