Enjoy this classic dish from Chelsea’s chicest foodie street, Pavilion Road. Here Head Chef Adam England of Hans’ Bar & Grill expertly shows you how to make a Tuna Tartare. Check it out, or alternatively, enjoy privileges dining in the restaurant with the Luxury Restaurant Club.
Skill level 3 (1 simple to 5 being complex and challenging)
- 400g tuna loin
- 1 avocado
- 100ml mayonnaise
- 5g wasabi paste
- 1 lime
- 1 yuzu
- 1g Maldon sea salt
- 5ml extra virgin olive oil
- 2 radishes
- 1 baby onion
- 1 head frisée
- 1 punnet coriander cress or 4-5 sprigs coriander
Blend the avocado flesh in a food processor until smooth, then add around 25ml of the mayonnaise and scrape into a piping bag. Add the rest of the mayonnaise to a mixing bowl, squeeze in the wasabi paste and the juice of half a lime and again transfer to a piping bag.
Remove the skin and blood line from the tuna and cut into 5mm cubes. Grate the zest from a quarter of the lime into the diced tuna, together with all of the juice of the yuzu and around half the juice from the remaining half lime. Add the salt and olive oil, mix with a wooden spoon and leave for 2-3 minutes so that the citrus juices start to cure the fish: it should begin to turn white.
Shave the radish and the onion with a mandolin or truffle shaver.
Pick the inner parts of the frisée (just the white) and place the leaves in iced water to crisp.
Press the tuna into a large ring on a cool plate, firmly enough to hold it together but not so hard that it turns to mush. Squeeze dots of wasabi mayonnaise and avocado purée on top of the diced tuna, and garnish with the coriander, frisée, radish and onion before carefully removing the ring.
Alternatively, why not enjoy this dish at Hans’ Bar & Grill where it is on the menu as a starter or main £11/£20. Join the Luxury Restaurant Club to enjoy exclusive privileges when dining in the finest restaurants in the country by downloading the free Luxury Restaurant Guide app here and follow steps to join the Club to receive 10% reduction.