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Tuna Tartare

I had this for the first time on holiday last year and loved it so much that I came home with the recipe. It looks complicated, but it really isn't that difficult to make - and the end result totally justifies the effort expended.


    Kaffir Syrup

1/4 cup lime juice
1/2 qt sugar
6 kaffir lime leaves, chopped

    Ginger Marinade

1/2 cup of ginger, peeled and chopped
1/2 cup of soy sauce
2 tbs olive oil
1/2 cup of champagne vinegar

12oz sushi grade tuna, minced
2 tbs olive oil
1/4 minced Thai chilli
1/2 minced shallot

2 small ripe avocados, diced
1/2 tsp lime juice
2 tsp olive oil
8 radishes
2 tsp chilli oil
Sea salt

1. Combine all the ingredients for the kaffir syrup in a pot and bring to the boil. Remove from heat and cool at room temperature. Strain before use.

2. Chop the tuna into small pieces, season with salt, the minced shallot and minced chilli and olive oil to taste.

3. For the ginger marinade, peel the ginger with a spoon and roughly chop it before putting in a blender with the remaining ingredients, using only enough oil to form a smooth paste. Work through a fine sieve. The marinade will separate a little as it sits, so place ina squeeze bottle if you have one. (You can also use it over baby greens or freshly grilled vegetables.)

4. Mix the diced avocados with the salt, lime juice and olive oil.

5. Cut the top and bottom off a small tin (like a tuna tin), wash and place at the bottom of a small bowl. Dollop in a generous amount of avocado and arrange the tuna on top to cover it . Remove the tin and spoon over some of the ginger marinade, a little chilli oil and some kaffir syrup and top with some radishes. Repeat with other bowls.