3096

Gremolata Crusted Yellow Fin Tuna, Golden Beetroot, Anchovy

  • serves 4
  • Easy

This crusted yellow fin tuna from Anna Haugh, head chef at Gordon Ramsay's London House, comes served with pickled beetroots and a piquant anchovy sauce. You can prepare everything a day or two beforehand, but use only the freshest tuna.

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Ingredients

  • yellow fin tuna loin 400g (try to look for the thickest piece)
  • ground nut oil
  • Dijon mustard 1 tbsp
  • radish 2, very thinly sliced

gremolata

  • parsley a large bunch
  • garlic ½ clove
  • lemon ½, zested

pickled golden beet

  • white wine vinegar 200ml
  • golden caster sugar 100g
  • turmeric 1 tbsp
  • golden beetroot 1 medium, peeled and thinly sliced using a vegetable peeler

anchovy dressing

  • good quality mayonnaise 100g
  • anchovies 2 fillets
  • marinated anchovies 2 fillets
  • garlic ¼ clove
  • white wine vinegar ½ tsp
  • milk 1 tbsp

Method

  • Step 1

    For the gremolata blitz together in a dry blender until it becomes a consistent green. To make the beetroot, bring the vinegar, sugar and turmeric to the boil with 200ml water and a pinch salt. Pour over thinly sliced golden beetroots.

  • Step 2

    Rub the outside of the tuna with oil and roll slowly in a hot pan. Brush the tuna all over in Dijon mustard using a pastry brush and roll in the gremolata crumb. Wrap in clingfilm and chill until needed.

  • Step 3

    For the anchovy dressing, blitz in a small blender until smooth.

  • Step 4

    When you’re ready to serve, strain the pickling liquor from the beetroot (keep it as it’s a great addition to liven up a vinaigrette). Pinch 6/7 slices of beetroots together and put in the middle of four plates. Take a spoonful of the dressing and put beside the beetroot, drag your spoon on through the dressing and make a semi circle motion. 

  • Step 5

    Slice the tuna into 1cm thick slices and divide between the plates, fanned beside the dressing. Put the radish slices in between the tuna to serve.

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