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
Chive oil
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
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.