Sesame Tuna and Grapefruit Salad by White Horse Oyster & Seafood Bar in Edinburgh

White Horse Oyster & Seafood Bar is situated on the site of the oldest inn on the Royal Mile, offering a dining experience focused on fresh seafood and shellfish. Boasting a custom-designed lobster tank, this new restaurant is committed to placing the highest quality seafood at the core of the business.

The menu is designed to showcase the best of British shellfish and seafood in a collection of dishes to be shared by the whole table. Seafood platters and small plates allow tables to feast on a wide range of seafood. In addition, a selection of stand-alone dishes like monkfish curry, lobster & fries and whole lemon sole are available.

The complete refurbishment of the building on Edinburgh’s historic Royal Mile will create an intimate dining room, with additional covers housed in luxurious booth seating looking onto the lobster tank and further seating available within the bar area.

For more information visit www.whitehorseoysterbar.co.uk

Ingredients: Serves 2

2 x tuna pieces, approx. 150g-180g 

40g black and 40g white sesame seeds

50g miso paste

1 pink grapefruit, segmented

Nasturtium leaves

Optional:

Oriental dressing

Sesame oil

Sea salt

Method:      

1. Toast the sesame seeds - place on a baking tray and toast under a pre-heated grill, stirring every 45 seconds till they start to pop and crackle. Leave to cool.

2. In a hot pan (140ºC) put a little oil in and sear the tuna pieces for 30-45 seconds on each side.

3. Remove the tuna from heat and brush miso paste onto both sides, covering the tuna. Roll the toasted sesame seeds and refrigerate till ready to use.

4. When ready, thinly slice your tuna and arrange on plate.

6. Place the grapefruit segments and nasturtium leaves around the tuna. Optional extra is to drizzle an oriental dressing or a little sesame oil over to finish and little sea salt. 

In association with Taste Communications.

www.tastecommunications.co.uk