Gremolata Crusted Yellow Fin Tuna, Golden Beetroot, Anchovy
- 1 bunch Parsley
- ½ clove garlic
- ½ lemon zested
Blitz together in a dry blender until it all becomes green.
- 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
- 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.
Battersea SW11 3RAgordonramsay.com/londonhouse