Grilled seared tuna with hibiscus flower duo; coconut sauce and preserve

Instructions

For the cooked hibiscus flower

• Wash the dried hibiscus flower in running water until all dirt is removed. 
• Place the hibiscus flower and the water in a medium pot. Hydrate for 5 minutes
• Bring to a boil, and cook for 10 minutes.
• Strain the hibiscus flower, and reserve the water for tea or juice. 
• Drain the hibiscus flower well and reserve it for the recipe.

For the fish

• In a glass dish, place the fish on the bottom, and add the oil, salt, and pepper.
• Gently handle the fish, marinate the entire fish.
• Marinate for 30 minutes in the fridge, preferably 1-2 hours. Before cooking the fish, leave it out of the fridge for 30 minutes.
• After marinating, in a pan at medium-high temperature, sear the fish for 1 minute on each side, this will depend on the type of fish, in this recipe we are using fresh tuna.
• For fresh tuna, the optimum temperature is medium rare or even rare.
• Let stand before serving.

For the hibiscus flower and coconut sauce

• In a deep frying pan or medium saucepan, place the oil and fry the lemongrass stem and onion at medium-high temperature until they release their aroma and slightly caramelize.
• Incorporate coconut milk and water, and bring to a boil for 2 minutes.
• Add the hibiscus flower, lemon, and orange peel, reduce heat to medium-low and cook for 15 minutes.
• Turn off the heat and add the lemon juice.
• Remove the lemongrass stem and process in a blender, always starting on the lowest speed and gradually increasing until you have a smooth thick consistency. You can pass it through a sieve to soften it even more.
• After the blender, add salt, pepper and lemon zest.
• Preserve.