I’ve just published a new recipe to my online cookbook: mi-cuit tuna, cucumber spaghetti and grilled Cayenne pineapple. The main piece of the dish is a tuna steak served seared on a single side while the other one is left raw. It makes for a really great contrast on the tongue – freshness and warmth at once.
It’s a recipe I’ve been trying to perfect for a few months and it’s reached a point where I feel like it’s good enough to be shared. It’s as much of an original as I’ve ever done – most of my culinary works are heavily inspired by things I see or taste and then try to reinterpret or recreate. But I personally hadn’t ever tasted a tuna cooked on a single side before the idea came to me.
I originally had asparagus on the side but decided not only that it wasn’t enough but that I also wanted to add a little bit of fantasy to match the novel way of cooking the fish. I have tasted vegetable spaghetti in the past but it’s nice to work with a plant that is usually served cold. As for the pineapple, the charring and pungency brought by the Cayenne pepper only serve to reveal the sweet layer of the fruit.