Paul has lived in Ibiza for 7 years, with his wife Fay. Paul is a resident DJ at Ushuaia and Space and feels he´s living out his dreams every day.
Paul also has a huge passion for cooking and all things that taste good. He´s also got into foraging while on his walks with his friend and mega cook Danny Ortega.
This recipe is best with top grade tuna, we seared very lightly so it´s just warm and pink in the middle. This sauce is creamy and goes perfectly with the tuna. Paul likes it because it´s a good meal for him to eat with lots of good stuff to keep him going, especially needed with late nights and early mornings.
Bring a large pan of water to the boil, add a good pinch of salt and cook all the veg except the spinach for 3 minutes. Drain well and cover and keep warm. Reserving the cooking water. 2.
Put the black rice in the vegetable water which will be full of nutrients by now and cook for about 15 minutes or according the packet instructions then drain well
Heat a Griddle Pan as hot as you can get it then season and oil the Tuna then grill to your liking then let it rest for a couple of minutes! We like ours pink in the middle.
While the Tuna is resting heat some oil in a wok and quickly stir fry your veg. o serve slice the tuna in to thick strips plate up with the rice and the veg and drizzle the tuna with the sauce!
To make the Cumin Sauce Put all the ingredients except the water in a blender and whizz until smooth!
Put the sauce in a small saucepan add water slowly bring the the boil then reduce to simmer for 5 minutes. Serve immediately adding the coriander to serve.Or store in a screwtop jar in the fridge for for upto a week
Find out more about Paul through his facebook page https://www.facebook.com/djpaulreynold
Or listen to his work on Soundcloud https://soundcloud.com/paul-reynolds
The Ibiza Kitchen is a space to learn about Ibiza,
to understand the culture and it´s people through food.
A place to help you live a healthier, happier life.
To be entertained, to be educated