Gremolata Crusted Yellow Fin Tuna, Golden Beetroot, Anchovy

Serves 4



  • 1 bunch Parsley
  • ½ clove garlic
  • ½ lemon zested

Blitz together in a dry blender until it all becomes green.

The Tuna

  • 400g yellow fin tuna (try to look for the thickest piece)
  • 1 tablespoon Dijon mustard

Rub the out side of the tuna with oil and roll slowly in a hot pan.

Brush the tuna all over with a pastry brush dipped in Dijon mustard and roll in the gremolata crumb.

Pickled Golden Beet

  • 1 medium golden beetroot
  • 200g vinegar
  • 200g water
  • 100g sugar
  • Pinch of sugar
  • 1 tablespoon turmeric

Bring to the boil and pour over thinly sliced golden beetroots

Anchovy dressing

  • 100g of your favourite mayonnaise
  • 2 brown anchovies
  • 2 silver anchovies
  • ¼ clove of garlic
  • ½ tsp white wine vinegar
  • 1tb milk

Blend up together until smooth


Strain off the pickling liquor (keep it as it’s a great addition to liven up a vinaigrette). Pinch 6/7 slices of beetroots together and put in the middle of the plate.

Take a spoon of dressing and place beside the beetroot, hold the round side of your spoon on top and pull in a semi circle motion.

Slice the tuna into 1cm thick slices ¾ per person.

Place the tuna fanned beside the dressing.

This is a cold starter. You can prepare everything a day or two beforehand but use only the freshest tuna.

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