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.
