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Tuna Tartare, English Asparagus, Whipped Goat Curd, Walnuts

A heatwave has been forecast for this Bank Holiday weekend, said to last at least 10 days with record-breaking temperatures. Sounds like to perfect time to enjoy picnics down by the lake, barbecues in the garden or drinks in a cute little beer garden. Or if you’re planning on having friends coming over and you’re unsure what to make, try this fuss-free lunch, which is perfect for sharing.

Recommended by our Executive Chef, Mark Harris, this tuna tartare is easy to make and makes for an impressive first course at any dinner party. Follow his step-by-step recipe and try it for yourself at home.

Tuna Tartare, English Asparagus,
Whipped Goat Curd, Walnuts

Ingredients

  • 20mls truffle oil
  • 10mls dark soy sauce
  • 4 tsp mayonnaise
  • 2 tsp grated fresh ginger
  • 500 g sushi-grade tuna
  • 20ml finely chopped shallot
  • 50 g whole walnuts
  • 50 g goats cheese curd
  • 1 tbs finely chopped spring onion
  • 1 1/2 tbs lemon juice, plus half a lemon
  • Sea salt and freshly ground pepper
  • 1 tomato—peeled, seeded and cut into 1/8-inch dice
  • 1 bunch of English asparagus
  • 2 breakfast radishes

Method

In a bowl, combine the truffle oil, dark soy sauce, mayonnaise and ginger and let it stand at room temperature for at least 2 hours. Strain the oil.

With a very sharp knife, dice the tuna into 1/8-inch pieces. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the shallots, spring onion and lemon juice. Mix gently and season with salt and pepper.

Stand a 1 1/2-inch-tall and 2 1/4-inch-round mould or a biscuit cutter in the centre of a salad plate. Fill the mould with tuna tartare, pressing gently. Lift off the mould. Repeat with the remaining tartare.

Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of shallots and a squeeze of lemon juice. Pipe the goats cheese curd on, peel fine strips of the asparagus and place around the tuna tartare, sprinkle the sliced radish on top and grate the walnut over.

 

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