Recipe Feature- With Hotel du Vin’s Head Chef Gareth Longhurst

At Hotel du Vin you will find "simple classics" that change seasonally, with head chef, Gareth Longhurst, adding his own selections daily, all supporting their philosophy of using the finest and freshest local produce, cooked simply, priced sensibly.

Gareth relocated from Winchester with his family, Ali the duty manager and their son Max when Hotel du Vin opened its Harrogate hotel in September 2003. Gareth has chosen this simple yet quick and easy meal for you to try!

 

 

SEARED TUNA, LOCAL PAK CHOI AND TOMATO COULIS

4 x 6-8oz tuna loin steak
4 x head of pak choi
10 cherry tomatoes (on the vine)
Olive oil
Salt and pepper

Method:

1. Cut tomatoes into quarters, put into blender and just cover with olive oil, add salt and pepper Ð blitz. When smooth (after 2-3 mins) pass through a fine strainer, throw away pulp and store sauce in the fridge.
2. Cut the bottom off the pak choi.
3. Place two pans on the stove get one hot and add some olive oil then add the pak choi season and toss, this should wilt in 2-3 mins, get the other pan really hot add a little olive oil and add the seasoned tuna steaks. Cook for 1.5-2 mins on one side and then the same on the other, you should have a nice bit of colour on the outside and it should be pink in the middle.
4. Take four hot plates, put sauce on the plate in a circle, zigzag or in a puddle, put the pak choi on top in the middle and then the tuna on top.
5. There you have a nice, tasty, quick and easy light meal You could serve some new potatoes or salad.

Contact Details

HOTEL DU VIN HARROGATE
Prospect Place
Harrogate
Yorkshire
HG1 1LB

T: 01423 856800
E: info@harrogate.hotelduvin.com