Ingredients

  • 250g tuna loin
  • 100g honey
  • 1 handful of sweet popcorn, crushed
  • 1 thumbnail sized piece of fresh ginger, grated
  • 1 teaspoon soy sauce
  • 1 teaspoon Tabasco
  • 1 lemon, juiced
  • 1 lime, juiced
  • 150ml balsamic vinegar

Method

  1. 1

    Blanch the tuna loin in a pan of water for around 45 seconds, then drain.

  2. 2

    Brush the whole loin with honey and grated ginger, roll in crushed popcorn, then slice into 2cm steaks with a sharp knife.

  3. 3

    In a saucepan, heat together the balsamic vinegar, Tabasco, soy sauce, lemon and lime juice and reduce until thickened.

  4. 4

    Plate the tuna and drizzle the reduction on top to serve.

  5. 5

    Serving suggestion: Enjoy with Peroni Nastro Azzurro.

  6. 6

    *All information included in this recipe has been provided by Peroni.

Nutritional Details

Each serving provides
  • Energy 1495kj 357kcal 18%
  • Fat 8.3g 12%
  • Saturates 2.0g 10%
  • Sugars 31.5g 35%
  • Salt 0.5g 8%

% of the Reference Intakes

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