Gremolata Crusted Yellow Fin Tuna, Golden Beetroot, Anchovy
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.
- 400g (try to look for the thickest piece) yellow fin tuna loin
- ground nut oil
- 1 tbsp Dijon mustard
- 2 radishvery thinly sliced
gremolata
- a large bunch parsley
- ½ clove garlic
- ½ lemonzested
pickled golden beet
- 200ml white wine vinegar
- 100g golden caster sugar
- 1 tbsp turmeric
- 1 medium golden beetrootpeeled 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.