TUNA TARTARE

by chef Henry Vigar of La Mouette

Serves 4

INGREDIENTS

White gazpacho

6 cloves garlic

125g sour dough bread (crusts removed)

150ml pomace-blend oil

1 Granny Smith apple, peeled and chopped

½ clove garlic

150g almonds flaked, toasted

2T sherry vinegar

salt

Chive oil

600g oil

300g chives

300g baby spinach

salt

Tuna tartare dressing

100ml smoked oil

40g soya sauce

40g ponzu dressing

10g white wine vinegar

10g sugar

20g mirin

Blackened compressed cucumber 

1 cucumber

salt

Semi-dried grapes

grapes

oil

Tuna

200g tuna

Plating

5g coriander cress

5g onion cress

20g almonds, roasted with smoked paprika

METHOD

White gazpacho

1. Confit on a low heat 6 cloves garlic in the olive oil, about 10 to 15 minutes.
2. Soak bread in water for 10 minutes and squeeze out.
3. Place all the ingredients in the blender and blend until smooth.
4. Leave for 1 hour in the fridge to infuse.
5. Strain through a fine sieve.

Chive oil

1. Blend all ingredients for 5 minutes.
2. Using a strainer, leave to drip through cloth for 6 hours.

Tip: This recipe makes more than what is required, the extra can be frozen and used for another occasion.

Tuna tartare dressing

Mix all ingredients together in bowl, than season to taste.

Blackened compressed cucumber 

1. Peel the cucumber, then cut in half, length ways.
2. Sprinkle with salt and vacuum pack for 6 hours.
3. Char very quickly in a flat pan, then cut into cubes.

Semi-dried grapes

Brush the grapes with oil, sprinkle with icing sugar and dry in oven at 100°C until semi dried.

Tuna

Mix about 200g diced raw tuna with about 30ml tuna dressing.

PLATING

In a serving bowl place tuna first then add a few drops of white gazpacho, nuts, cucumber, semi-dried grapes, coriander cress, onion cress and chive oil to finish.