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Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.

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Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.

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Seared Tuna with Pineapple and Cucumber Salsa and Coriander Crème Fraîche by Siobhán Devereux Doyle

Method

  • 1. Place all marinade ingredients in a bowl and mix well. Place the tuna steaks into the marinade, coating completely, cover and refrigerate for at least one hour (leaving it longer allows more time to absorb the flavour of the marinade).
  • 2. To make the salsa, place the sugar and vinegar into a small pot and bring to the boil and allow to reduce slightly. Add the diced pepper and remove from the heat. Allow to cool slightly before adding the pineapple, cucumber, lime zest and juice. Season and leave to one side to cool.
  • 3. Chop the coriander and mix with the crème fraîche and a squeeze of orange juice. Leave aside.
  • 4. Remove the tuna from the marinade and pat dry with some kitchen paper. Heat the remaining marinade, to make a glaze.
  • 5. Bring a griddle pan or frying pan to a high heat and drizzle with a little oil.
  • 6. Place the Tuna Steaks on the pan and sear for 3 minutes in either side, remove from the heat and allow Tuna to rest for 2 minutes. (Tuna should be served pink in the centre)
  • 7. Glaze the Tuna with the marinade reduction.
  • 8. Place the rocket on the centre of the plate, top with the Tuna. Place 3 spoons of salsa on the plate around the Tuna. Place a quenelle of crème fraîche on top of the Tuna. Garnish with some coriander leaves.

Ingredients

  • 2 Fresh Tuna Steaks (175g each)
  • Handful of rocket leaves
  • 145 g Crème Fraîche
  • Teaspoon Chopped Fresh Coriander
  • Squeeze of Orange Juice
  • Ingredients For Marinade
  • Zest and juice of ½ an Orange
  • Zest and juice of ½ a Lemon
  • Pinch of Chilli Powder
  • 15 g Maple Syrup
  • Salt & pepper to Season
  • Ingredients for Salsa
  • 1/4 Cucumber (seeded & diced)
  • 1/4 Fresh Pineapple (peeled & diced)
  • 1/4 Red Pepper (diced)
  • Zest & Juice of ½ a Lime
  • 15 g Brown Sugar
  • 50 ml White Wine Vinegar

Seared Tuna with Pineapple and Cucumber Salsa and Coriander Crème Fraîche by Siobhán Devereux Doyle


Prep time: 10
Cooking time: 6
Difficulty: Beginner
Serves: 2
Seared Tuna with Pineapple and Cucumber Salsa and Coriander Crème Fraîche by Siobhán Devereux Doyle
  • 2 Fresh Tuna Steaks (175g each)
  • Handful of rocket leaves
  • 145 g Crème Fraîche
  • Teaspoon Chopped Fresh Coriander
  • Squeeze of Orange Juice
  • Ingredients For Marinade
  • Zest and juice of ½ an Orange
  • Zest and juice of ½ a Lemon
  • Pinch of Chilli Powder
  • 15 g Maple Syrup
  • Salt & pepper to Season
  • Ingredients for Salsa
  • 1/4 Cucumber (seeded & diced)
  • 1/4 Fresh Pineapple (peeled & diced)
  • 1/4 Red Pepper (diced)
  • Zest & Juice of ½ a Lime
  • 15 g Brown Sugar
  • 50 ml White Wine Vinegar
  • 1. Place all marinade ingredients in a bowl and mix well. Place the tuna steaks into the marinade, coating completely, cover and refrigerate for at least one hour (leaving it longer allows more time to absorb the flavour of the marinade).
  • 2. To make the salsa, place the sugar and vinegar into a small pot and bring to the boil and allow to reduce slightly. Add the diced pepper and remove from the heat. Allow to cool slightly before adding the pineapple, cucumber, lime zest and juice. Season and leave to one side to cool.
  • 3. Chop the coriander and mix with the crème fraîche and a squeeze of orange juice. Leave aside.
  • 4. Remove the tuna from the marinade and pat dry with some kitchen paper. Heat the remaining marinade, to make a glaze.
  • 5. Bring a griddle pan or frying pan to a high heat and drizzle with a little oil.
  • 6. Place the Tuna Steaks on the pan and sear for 3 minutes in either side, remove from the heat and allow Tuna to rest for 2 minutes. (Tuna should be served pink in the centre)
  • 7. Glaze the Tuna with the marinade reduction.
  • 8. Place the rocket on the centre of the plate, top with the Tuna. Place 3 spoons of salsa on the plate around the Tuna. Place a quenelle of crème fraîche on top of the Tuna. Garnish with some coriander leaves.

Ingredients

  • 2 Fresh Tuna Steaks (175g each)
  • Handful of rocket leaves
  • 145 g Crème Fraîche
  • Teaspoon Chopped Fresh Coriander
  • Squeeze of Orange Juice
  • Ingredients For Marinade
  • Zest and juice of ½ an Orange
  • Zest and juice of ½ a Lemon
  • Pinch of Chilli Powder
  • 15 g Maple Syrup
  • Salt & pepper to Season
  • Ingredients for Salsa
  • 1/4 Cucumber (seeded & diced)
  • 1/4 Fresh Pineapple (peeled & diced)
  • 1/4 Red Pepper (diced)
  • Zest & Juice of ½ a Lime
  • 15 g Brown Sugar
  • 50 ml White Wine Vinegar

Method

  • 1. Place all marinade ingredients in a bowl and mix well. Place the tuna steaks into the marinade, coating completely, cover and refrigerate for at least one hour (leaving it longer allows more time to absorb the flavour of the marinade).
  • 2. To make the salsa, place the sugar and vinegar into a small pot and bring to the boil and allow to reduce slightly. Add the diced pepper and remove from the heat. Allow to cool slightly before adding the pineapple, cucumber, lime zest and juice. Season and leave to one side to cool.
  • 3. Chop the coriander and mix with the crème fraîche and a squeeze of orange juice. Leave aside.
  • 4. Remove the tuna from the marinade and pat dry with some kitchen paper. Heat the remaining marinade, to make a glaze.
  • 5. Bring a griddle pan or frying pan to a high heat and drizzle with a little oil.
  • 6. Place the Tuna Steaks on the pan and sear for 3 minutes in either side, remove from the heat and allow Tuna to rest for 2 minutes. (Tuna should be served pink in the centre)
  • 7. Glaze the Tuna with the marinade reduction.
  • 8. Place the rocket on the centre of the plate, top with the Tuna. Place 3 spoons of salsa on the plate around the Tuna. Place a quenelle of crème fraîche on top of the Tuna. Garnish with some coriander leaves.