Tuna with Spiced Crust

Name: Tuna with Spiced Crust
Yield: 1
Ingredients: Miso paste; 5 black olives (small); 10 orange zest strips; 10 capers, drained; 2 tablespoons olive oil; Salt and black pepper to taste; Aromatic oil; 1 liter water; 1 tablespoon coarse salt; 50g fresh parsley; 1 extra virgin olive oil; Tuna; 1 tuna fillet (350g); 1 teaspoon coarsely ground white pepper; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/4 teaspoon dried thyme; 3 tablespoons extra virgin olive oil; 3 tablespoons chopped fresh parsley, well drained; Salt and black pepper to taste

1
Miso paste
2
5 black olives (small)
3
10 orange zest strips
4
10 capers, drained
5
2 tablespoons olive oil
6
Salt and black pepper to taste
7
Aromatic oil
8
1 liter water
9
1 tablespoon coarse salt
10
50g fresh parsley
11
1 extra virgin olive oil
12
Tuna
13
1 tuna fillet (350g)
14
1 teaspoon coarsely ground white pepper
15
1/2 teaspoon ground cinnamon
16
1/2 teaspoon ground cloves
17
1/2 teaspoon ground nutmeg
18
1/4 teaspoon dried thyme
19
3 tablespoons extra virgin olive oil
20
3 tablespoons chopped fresh parsley, well drained
21
Salt and black pepper to taste

Ingredients

1
Miso paste
2
5 black olives (small)
3
10 orange zest strips
4
10 capers, drained
5
2 tablespoons olive oil
6
Salt and black pepper to taste
7
Aromatic oil
8
1 liter water
9
1 tablespoon coarse salt
10
50g fresh parsley
11
1 extra virgin olive oil
12
Tuna
13
1 tuna fillet (350g)
14
1 teaspoon coarsely ground white pepper
15
1/2 teaspoon ground cinnamon
16
1/2 teaspoon ground cloves
17
1/2 teaspoon ground nutmeg
18
1/4 teaspoon dried thyme
19
3 tablespoons extra virgin olive oil
20
3 tablespoons chopped fresh parsley, well drained
21
Salt and black pepper to taste

Directions

1
Miso paste
2
In a bowl, combine all the ingredients, cover with plastic wrap, and refrigerate for at least 2 hours
3
Aromatic oil
4
1
5
In a pot, boil the water and remove from heat
6
Add coarse salt and submerge the parsley leaves
7
Let it rest for two minutes and then transfer the leaves to a bowl with cold water
8
2
9
Blend the parsley leaves and olive oil in a blender until smooth. Reserve
10
Tuna
11
1
12
Using a sharp knife, cut out the center of the tuna fillet (leaving a 7cm diameter circle)
13
You will obtain the tuna mignon
14
Cool any leftovers for use in sautés
15
2
16
Mix the spices, excluding fresh parsley, on a plate, forming a carpet, and place the fish over these seasonings, covering it completely
17
3
18
In a non-stick skillet, heat the olive oil over medium heat and add the fresh parsley
19
When the parsley starts to sizzle, add the tuna
20
Increase the heat and fry the tuna quickly, turning it occasionally until browned on the outside and pink in the center
21
4
22
Cut the fillet into 4cm thick slices
23
Dress with the miso paste and aromatic oil, and serve with sautéed zucchini.