03/07/2025
Lorna Maseko infuses flavour into her Cape Malay-inspired Tuna with Crispy Tortilla Chips using Forage and Feast Yellowfin Tuna 😋🍴 Explore range: https://brnw.ch/21wTuwL
INGREDIENTS
250g Forage and Feast Yellowfin Tuna Portions; diced
3 tbsp. Forage and Feast Extra Virgin Olive Oil
1 tsp. Forage and Feast White Wine Vinegar
1 tsp. Forage and Feast Wildflower Honey
1 shallot; diced
1 tbsp. crushed garlic
1½ tbsp. turmeric
1 tsp. ground nutmeg
1 tsp. ground coriander
1 tsp. ground cinnamon
½ tsp. chilli flakes
1 cup water
¼ cup crème fraîche
2 tsp. fresh ginger; grated
1 tsp. lemon juice
Salt, to taste
1 cup vegetable oil
2 tortilla wraps; cut into strips
1 red chilli; finely diced
1 tbsp. chives; chopped
Charred lime cheek
METHOD
1. Cook the tuna as directed on the box.
2. In a medium hot pan, drizzle 1 tbsp. olive oil & sauté the onions until brown.
3. Add the garlic, turmeric, nutmeg, coriander, cinnamon & chilli flakes, & combine until the onions are coated in the spices.
4. Pour over the white wine vinegar, honey & water, & bring to a gentle simmer until the liquid reduces by half.
5. Add crème fraîche, ginger, lemon juice & salt to taste, & simmer until the crème fraîche is fully incorporated into the sauce & slightly thick in consistency.
6. Add the mixture to a blender & blitz until smooth.
7. In a bowl, add the diced tuna, the remaining olive oil & combine, then set aside.
8. Heat the vegetable oil & add the tortilla strips until golden brown & crispy. Place on a wire rack & sprinkle salt as soon as they are removed from the heat.
9. To serve, pour the Cape Malay-inspired sauce onto a plate, then top up with the diced tuna. Sprinkle the chopped chilli and chives & place the tortilla chips on the side to serve with a charred lime cheek.
