The fusion recipe of tuna lacquered with honey with Azuki humus and pumpkin with Azuki humus combines wisely the classic Mediterranean flavor of freshly sliced tuna seared with the Azuki humus, a type of beans with oriental origin.
The fusion recipe of tuna steak glazed with honey and pumpkin with Azuki humus is a Emanuele Lattanzi’s creation, from the Gaya Fusion Restaurant of the Saint- Vincent Resort & Casino.
Ingredients for 4 people:
600g of the central part of the tuna, 200g of pumpkin,
20g of honey,
10g of chilli,
black pepper and salt ,
For the humus Azuki :
300g Azuki beans ,
5g curry ,
1 clove of garlic,
celery , carrots, onion and salt
For the decoration :
Azuki flakes ,
Sakura leaves ,
Wakame kelp dehydrated
Leave the Azuki beans in water for 12 hours, fry in a pan with olive oil the celery, carrot and onion , when well golden add the pumpkin cut into cubes and the Azuki beans drained , add the curry and chilli, cook adding vegetable broth to keep the mixture well blended without letting it stick to the surface of the pan, continue cooking for 30 minutes over low heat.
Add the lemon and the garlic cut into strips and mash the mixture with a fork until you get a smooth and uniform texture.
Put olive oil, salt and pepper in a pan and sear the tuna for 5 minutes on all the 6 sides, brush the honey on the surface of the lacquer tuna and leave it in the oven at 150 degrees for 1 minute.
Put the Azuki humus at the center of the plate , using a pastry cutter , cut the tuna into uniform slices and lay them on top of the Azuki humus.
Mix the Azuki flakes in a bowl with leaves of Sakura and Wakame seaweed with a little of oil and lay all these vegetables over the tuna steak.
… Bon appetit!
Watch all recipes from Saint- Vincent Resort & Casino here .