In this video, Miles explains how the recipe has been designed to match with a delicious New Zealand wine and dispels the myth that only white wine goes with fish.
Seared tuna on herby Puy lentils with garlic-pickled girolles and thyme crème fraiche.
4x120g Tuna steaks
2 cups Puy lentils
3 cloves Garlic
1 Onion (chopped)
1 handful Rosemary and sage
1 cup Nobilo merlot
2 cups Water
1 bunch Parsley
200g Girolle mushrooms
¼ cup white wine vinegar
2 Tbsp Castor sugar
1/2 cup Crème fraiche
2 Tbsp Chopped thyme
Rocket for garnish
Salt and pepper
- Mix the chopped thyme through the cream fraiche, season and set aside
- Heat 100ml olive oil in a sauce pan with garlic, onion, sage and rosemary.
- Add lentils and cook for 2mins so the lentils are coated in oil. Pour in the merlot and reduce the liquid to half.
- Add water and cook lentils with a lid on for 20mins or until soft. Season with salt and pepper and add a handful of chopped parsley.
- Sauté the girolles in 50ml olive oil with 1clove of sliced garlic till brown. Add sugar, vinegar, some more chopped parsley and again season with salt and pepper
- Heat more oil in a large pan and sear the tuna steaks at a high heat very quickly on each side. The tuna should be served rare.
- Spoon some of the ‘herby’ lentils into the centre of a plate and top with a handful of rocket. Then put on the tuna and arrange some of the pickled girolles on top and around the plate. Finally spoon on some of the thyme crème fraiche.