Tom Kerridge's Tuna Tartare Salad
This recipe is all about raw ingredients so make sure yours are extra fresh to maximise flavour in this amazingly clean, crisp and super speedy salad.
Ingredients
Dressing:
To Serve:
Method
- Put your serving dishes in the fridge before you start so that you can serve this dish well chilled.
- Prepare a medium bowl of iced water and place the apple, fennel, shallot and herbs into the bowl. Mix well and leave them for 10 minutes or so to crisp up.
- Next take the pink grapefruit and remove the peel and pith with a sharp knife, holding it over a bowl as you do so in order to catch all the juice. With the bowl still underneath, remove each of the grapefruit segments with a sharp serrated knife and allow them to drop into the bowl with the juice. Once you have 8 neat segments, squeeze the remaining juice from the grapefruit membrane into the bowl. Then remove the segments from the bowl and set aside for now while you make the salad dressing.
- To the bowl containing the pink grapefruit juice, add the lime juice, honey, sesame oil, soy sauce, extra virgin olive oil and chilli and whisk well. Season to taste and whisk again.
- To assemble the dish, cut the tuna across the grain into 0.5cm thick slices. Drain the iced water from the salad ingredients, remove the ice cubes and shake off any residual water. On each chilled plate fan out four or five slices of tuna and place two grapefruit segments on top. Place a good handful of salad next to the tuna and spoon the dressing liberally over everything. Serve with a lime wedge and a slice or two of sushi ginger alongside. Drizzle each plate with a little extra virgin olive oil to serve.
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Overall Rating:
4.00
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