Yellowfin tuna with a lime and white radish dressing and Bloody Mary jelly


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Yellowfin tuna

Bloody Mary jelly

  • 3 gelatine leaves
  • 250ml of tomato juice
  • 3 tbsp of vodka
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Tabasco

Avocado purée

Scallops and white radish

To plate

For the Bloody Mary jelly, place the gelatine leaves into cold water to soak for 4 minutes
  • 3 gelatine leaves
Combine the tomato juice, vodka, Worcestershire and Tabasco sauces in a pan and gently warm over a low heat
Add the gelatine to the tomato mixture, and stir until dissolved. Pour into a shallow dish, and refrigerate until set
Peel the avocado and remove the stone. Place in a food processor along with the crème fraîche, juice from the 1/2 lemon, sea salt and pepper and blend until smooth. Set aside until needed
Dice the tuna, then grate the lime zest over it and season with salt and pepper
Juice the lime and mix with the coriander, dill and olive oil. Slice the scallops and white radish and place in a container
Pour the lime marinade over the scallops and white radish. Season with salt and pepper and leave to marinate for 3 minutes
Arrange the diced tuna on each plate. Remove the Bloody Mary jelly from the fridge, cut into small cubes and arrange next to the tuna. Spoon small mounds of the avocado purée between the tuna and jelly
To finish, add the scallops and white radish and spoon over the lime marinade. Garnish with fresh pea shoots
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