Seared Yellow Fin Tuna, Char-grilled Watermelon, Avocado Puree and Asian Pickled Baby Vegetables


Serves 4




200g Yellow Fin tuna

100g watermelon

4 baby carrots

2 avocados

1 lemon

1 tsp horseradish



Micro cress

100ml soy sauce

50ml rice wine vinegar

50g brown sugar

Juice of 1 lime

1 star anise

1 tsp of fresh ginger

1 chilli

1 garlic clove

5 coriander seeds

For the carrots, sweat the chilli, ginger, garlic, in a pot and season with salt. Then add the coriander seeds, soy sauce, vinegar, lime juice and sugar. Reduce by half and strain through a sieve. Take the raw carrots and using a peeler, peel the carrots into strips of cross section carrot. Now place them into the hot liquid and cover. Leave to marinade in the liquid and use after 2 hours. Take out of the marinade and mix with the mint and coriander.

For the puree, put the avocado, horseradish and lemon juice in a food processor and puree until smooth. Season with salt and more lemon juice if it needs it. Add a touch of water to adjust consistency.

Sear the tuna in a hot pan. Season the fish with olive oil salt and pepper. Take out of the pan and then sear the cubed watermelon with olive oil salt and pepper.

Serve Immediately.

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