Seared Yellowfin Tuna with Turmeric Cauliflower, Wilted Kale and Brazil-Nut Gremolata

Preparación

1. 01

   Heat the oven to 220C / 425F. Toss the cauliflower florets with 1/2 tablespoon of the olive oil, the turmeric, half the cracked black pepper and a pinch of salt. Spread on a sheet pan and roast 18 to 20 minutes until edges are charred and centers tender, flipping once at the halfway point.

2. 02

   While the cauliflower roasts, rinse the quinoa, combine with 200ml water and a pinch of salt, bring to a boil, cover and simmer 12 minutes until the water is absorbed. Fluff with a fork and keep warm.

3. 03

   Make the gremolata: chop the Brazil nut very finely with the parsley, add the lemon zest and 1 minced garlic clove. Set aside.

4. 04

   Pat the tuna dry. Season both sides with the remaining cracked black pepper, salt and red pepper flakes. Heat 1/2 tablespoon olive oil in a heavy skillet over medium-high heat. Sear the tuna 90 seconds per side for medium-rare with a warm pink center, or 2.5 minutes per side if you prefer it cooked through. Rest on a board.

5. 05

   Lower the skillet to medium. Add the remaining 1/2 tablespoon olive oil and the second clove of garlic, cook 20 seconds. Add the kale and a splash of water, toss for 60 seconds until wilted but still bright green.

6. 06

   Plate the quinoa, top with the wilted kale and roasted cauliflower. Slice the tuna against the grain and lay over the top. Spoon the gremolata across the fish. Finish with the lemon juice.