” Is there nothing better than dry champagne & a perfectly cooked tuna steak”
Are you thinking about having friends over for dinner or brunch? or trying to impress your love? This brunch menu is sexy and modern, perfect for the blooming spring time.
With soft jazz playing in the background my friend and I enjoyed this delicious 1st of May brunch. We were drinking dry champagne, I love the feeling as the bubbles hit my lips making me feel festive and alive! My dear friend was over for brunch, so I intended the food to be fresh, elegant and light. This menu makes a perfect summer dinner party menu leaving your guests impressed! You can whip up this number quite easily and a lot of the preparations can be done in advance leaving a lot of the time to entertain your guests!
- Pomegranate green asparagus with Hollandaise sauce
- Tuna steak with spring vegetables & lime vinaigrette
As my friend pours another glass of moet, I begin preparing the appetizers. To make the asparagus with hollandaise sauce, find the easy and quick recipe from here. I garnished the asparagus with pomegranate seeds & a tiny bit of the juice. The taste is light and citrus while the hollandaise adds a comforting creamy background.
Preparations to be done in advance: Clean the asparagus & wrap nicely in baking pepper. Also remove the seeds from the pomegranate as this is the messy part. Place into a glass, cover it and refrigerate. All in all, this dish takes under 7 minutes to make!
How to make the tuna steak?
Begin by marinating the tuna steak in light soy sauce and Chinese marinade & refrigerate for about 2 hours. Meanwhile pre-boil your new potatoes until they are almost cooked, leave them al dente though as you will fry them later. Remove the tuna from the fridge about half an hour before cooking.
Begin by making the seasonal vegetables. In a hot pan, add a bit of butter and place in sugar peas, chopped garlic and the pre-boiled new potatoes that have been halved. Add in some salt and pepper. Stir gently. Meanwhile, fry the tuna on a hot cast iron pan for about 3 minutes on each side. Make sure the centre is raw as you want to do justice to the glorious fish! Grind fresh black pepper on top and give a good pinch of Maldon salt on both sides. Squeeze a bit of lemon on top & sprinkle some spring onions. Ready to plate. Place the vegetables on the bottom of the plate, add the tuna on top and add some mache leaves with a fresh vinaigrette and grated raw yellow beets.
To make the vinaigrette: in a small bowl squeeze some lime juice. Mix in brown sugar, olive oil and a bit of thick balsamic. Mix it all together and refrigerate before serving.
Preparations to be done in advance: Make the vinaigrette, grate the beets, chop garlic & wash green leaves. The great thing about this menu is that little time goes in the actual cooking process so you can spend time entertaining your guests. Pour yourself a glass of champagne and indulge in the fun of cooking!