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Gremolata Crusted Yellow Fin Tuna, Golden Beetroot, Anchovy

Gremolata Crusted Yellow Fin Tuna, Golden Beetroot, Anchovy

Name: Gremolata Crusted Yellow Fin Tuna, Golden Beetroot, Anchovy
Total time: 30 min
Yield: serves 4
Ingredients: 400g (try to look for the thickest piece) yellow fin tuna loin; ground nut oil; 1 tbsp Dijon mustard; 2 radish very thinly sliced; a large bunch parsley; ½ clove garlic; ½ lemon zested; 200ml white wine vinegar; 100g golden caster sugar; 1 tbsp turmeric; 1 medium golden beetroot peeled and thinly sliced using a vegetable peeler; 100g good quality mayonnaise; 2 fillets anchovies; 2 fillets marinated anchovies; ¼ clove garlic; ½ tsp white wine vinegar; 1 tbsp milk

Published: January 29, 2015 at 4:06 PM

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serves 4

Easy

Total time: 30 mins

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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

Nutrition

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

very thinly sliced

gremolata

a large bunch parsley
½ clove garlic
½ lemon

zested

pickled golden beet

200ml white wine vinegar
100g golden caster sugar
1 tbsp turmeric
1 medium golden beetroot

peeled and thinly sliced using a vegetable peeler

anchovy dressing

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

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

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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