Star Privilege Pacific
Star Privilege Pacific Membership Card
Welcome to Star Privilege Pacific, the membership program which offers members exclusive accommodation and dining benefits in Australia and the Pacific. Not a member yet? Simply apply online or get in touch with our Contact Centre by phone at 1300 723 402 and start enjoying exceptional privileges. We look forward to hearing from you!

MEMBER-ONLY HOTEL RATE. BOOK NOW >
Country
City
Hotel
Restaurant
 
Member Services
 
Account activation
Forgotten your password?
Trouble logging in?
Frequently asked questions
Terms and conditions
 
Room reservations
For assistance with room reservations, please contact the Starwood Customer Contact Centre
Australia: 1800 811 829.
 
 
Sheraton Noosa Resort & Spa
      Seared Yellow Tuna with Pork Crackling
14-16 Hastings Street Noosa Heads • Australia
Phone: +61 7 5449 4888 • Fax: +61 7 5449 2230 Email us
http://www.sheraton.com/noosa
Seared Yellow Fin Tuna with Pork Crackling

Serve   2

Ingredients

1 loin tuna 400g
Peter Kuruvita 100g Chilli Salt
2 ruby red grapefruit segmented
200g piece of pork belly with skin on
Peter Kuruvita Black Pepper Caramel
Shiso leaf to garnish

Method

Pork belly:
  • Steam pork belly for 30 minutes. Whilst the belly is still hot lightly score the skin, then rub salt into the score marks.
  • Place the belly on foil, folding the sides up to the skin to make a boat and leaving the skin uncovered. Place into a deep tray; add water until the belly is half submerged.
  • Roast for 30min at 240 degrees or until the skin is crisp and crackling.
  • Once cooked, cut the crackling away from the belly and scrap off any remaining fat. Cut into strips and set aside.
  • Slice the belly into 1cm slices and keep warm until ready to use.

Tuna:

  • Coat the tuna loin in Chilli Salt and sear evenly all the around in a hot pan with oil.
  • Leave to cool then slice into 1cm thick pieces.

To serve:

  • Assemble the dish with layers of pork belly, grapefruit and tuna in a stack.
  • Drizzle with Black Pepper Caramel.
  • Garnish with crackling on top & Shiso leafs.

 


 
 
Bookmark and Share