Seared Tuna and Prawns with Mougrabieh, Carrot Puree and Arabian Mint Tea with Honey Dressing

Methods and Directions

• In a heavy based non-stick pan, sauté carrot to colour on a high heat in 10ml of extra virgin olive oil.
• Remove from heat and steam until tender.
• Puree in a food processor with milk, cumin and 1 dessert spoon of olive oil. Season to taste with salt and pepper. Set aside and keep warm.
• Bring 2l of water to the boil and cook mougrabieh for 20 minutes. Drain and reserve.
• In a heavy based pan, add 40ml extra virgin olive oil, diced onion and Ras el Hanout stirring for approximately 20 minutes.
• Add currants, pistachios, mougrabieh, sliced parsley and lemon juice. Set aside and keep warm.
• Roll Labna balls in Sumac, cut in half and set aside. Season Tuna with salt and pepper. In a heavy based pan on high heat, sear tuna for 20 seconds on each side.
• Repeat process with prawns and sear for 1 minute on each side. Rest tuna and prawns in a warm place.
• Heat 100ml Chardonnay vinegar, add the Arabian Mint Tea with Honey and infuse for 3-5 minutes.
• Remove the tea bags and whisk in 100ml extra virgin olive oil.
• Spoon mougrabieh evenly onto 6 plates. Spoon carrot puree beside the mougrabieh and rest tuna and prawns in between. Drizzle with Arabian mint tea with honey dressing. Finish with sumac coated labna and coriander leaves.