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microblepharism (medicine) and Coriander seared tuna on pickled bean sprouts (recipes)


microblepharism (medicine)


microblepharism -->
microblepharon
Eyelids with abnormal vertical shortness.

Synonym: microblepharia, microblepharism.

Origin: micro + G. Blepharon, eyelid + ia, condition


Coriander seared tuna on pickled bean sprouts (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the tuna:400g/14oz fresh tuna (must be fresh)30g/1oz coriander seeds20g/¾oz sechuan peppercornssalt and pepper to tasteFor the bean sprouts:180g/6oz bean sprouts20ml/1 tsp rice Wine vinegar (any Other is too strong)40ml/2tsp brown sugar For the salad:20g/¾oz Thai basil, ripped20g/¾oz mint, ripped50g/2oz spring onion, thinly sliced60g/2¼oz shallots, thinly sliced20g/¾oz chilli julienne (large red chillies - not too hot - sliced)20g/¾oz deep-fried garlic/chilli (can make yourself or buy from an Asian store)For the garnish:20g/¾oz coriander (fresh)tumeric oilreduced balsamic vinegarFor the tumeric oil (optional):100ml/4fl oz olive oil1 tsp tumeric (fresh or powder)100ml/3½fl oz balsamic vinegar



Method



To make the tuna: Use only fresh tuna for this dish.1. Cut and trim the tuna.2. Roll the tuna in crushed coriander seeds and the sechuan pepper seeds.3. Roll the tuna in cling Film to keep shape and refrigerate for an hour, this stops the seeds from falling off.4. Sear tuna on all sides, keep at room temperature, the tuna should be pink.5. Slice the tuna into 4 pieces.To make the pickled bean sprouts:1. Heat the rice Wine vinegar and sugar.2. Pour over bean sprouts, allow to cool.To prepare tumeric oil (optional):1. Heat the oil.2. Add the tumeric.3. Allow to cool.To prepare balsamic vinegar (optional):Reduce by ½ by heating for approximately 5 minutes.To serve:1. Mix pickled bean sprouts with basil, mint, sliced shallots, spring onions and deep fried chilli/garlic.2. Arrange neatly on to four flat plates.3. Place one piece of the tuna on each of the plates.4. Garnish with coriander.5. Drizzle tumeric oil and reduced balsamic vinegar around the plate (optional).