This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Yellowfin tuna with a lime and white radish dressing and Bloody Mary jelly
Item 1 of 1
This seafood starter from Shaun Rankin is a glorious fish cocktail, using raw tuna steak and scallops partially cooked by the acid of the ceviche-like lime marinade. Make the most of this yellowfin tuna recipe by ensuring your tuna is line or troll caught.
discover more:
Ingredients
Metric
Imperial
Yellowfin tuna
- 200g of yellowfin tuna
- 1 lime
- salt
- black pepper
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
- 1 avocado
- 1 tbsp of crème fraîche
- 1/2 lemon, juice of
- sea salt
- black pepper
Scallops and white radish
- 4 scallops
- 1 white radish
- 1 tbsp of olive oil
- 1 tsp coriander, chopped
- 1 tsp dill, chopped
- sea salt
- black pepper
To plate
- 20g of pea shoots
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
For the Bloody Mary jelly, place the gelatine leaves into cold water to soak for 4 minutes
- 3 gelatine leaves
2
Combine the tomato juice, vodka, Worcestershire and Tabasco sauces in a pan and gently warm over a low heat
- 250ml of tomato juice
- 3 tbsp of vodka
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Tabasco
3
Add the gelatine to the tomato mixture, and stir until dissolved. Pour into a shallow dish, and refrigerate until set
4
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
- 1 avocado
- 1 tbsp of crème fraîche
- 1/2 lemon
- sea salt
- black pepper
5
Dice the tuna, then grate the lime zest over it and season with salt and pepper
- 200g of yellowfin tuna
- 1 lime
- salt
- black pepper
6
Juice the lime and mix with the coriander, dill and olive oil. Slice the scallops and white radish and place in a container
- 1 tbsp of olive oil
- 1 tsp dill
- 1 tsp coriander
- 1 white radish
- 4 scallops
7
Pour the lime marinade over the scallops and white radish. Season with salt and pepper and leave to marinate for 3 minutes
8
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
9
To finish, add the scallops and white radish and spoon over the lime marinade. Garnish with fresh pea shoots
- 20g of pea shoots
discover more:
You may also like
SITES
© Great British Chefs 2023
Get in touch