Ingredients

  • 200g tuna skinned thinly sliced
  • 1 lime juice and zest
  • ½ green chilli diced
Dressing
  • 200ml crème fraiche hung in muslin overnight
  • 1 tbs elderflower
  • 1/2 cucumber cut into balls with a Parisienne scoop
  • 50ml live apple cider vinegar
  • 25g caster sugar
  • Splash of water
  • 50g white grapes, peeled and sliced
  • A few radish sliced
To serve
  • A few micro coriander leaves
  • Few drops of green oil
  • 1 tsp Ver jus
  • 1 tbs olive oil
  • A few toasted sunflower seeds

Method

Print Recipe

Mix the crème fraiche and the elderflower. Place into a piping bag. Mix the Ver jus and olive oil.

Heat the sugar water and vinegar together until dissolved pop in the cucumber and grapes radish and cool.

Slice the fish very thinly pop onto plates squeeze over the lime juice zest and chilli leave for 2 minutes. To serve dot with cream, grapes and cucumber  sprinkle over  herb oil and micro herbs.

Ingredients

  • 200g tuna skinned thinly sliced
  • 1 lime juice and zest
  • ½ green chilli diced
Dressing
  • 200ml crème fraiche hung in muslin overnight
  • 1 tbs elderflower
  • 1/2 cucumber cut into balls with a Parisienne scoop
  • 50ml live apple cider vinegar
  • 25g caster sugar
  • Splash of water
  • 50g white grapes, peeled and sliced
  • A few radish sliced
To serve
  • A few micro coriander leaves
  • Few drops of green oil
  • 1 tsp Ver jus
  • 1 tbs olive oil
  • A few toasted sunflower seeds

Method

Mix the crème fraiche and the elderflower. Place into a piping bag. Mix the Ver jus and olive oil.

Heat the sugar water and vinegar together until dissolved pop in the cucumber and grapes radish and cool.

Slice the fish very thinly pop onto plates squeeze over the lime juice zest and chilli leave for 2 minutes. To serve dot with cream, grapes and cucumber  sprinkle over  herb oil and micro herbs.

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