Serves 4
INGREDIENTS
400 grams Fresh organic heirloom tomato
300 milliliters water
1 bowl Ice bath
800 grams Fresh tuna loin
A pinch Maldon salt
A pinch Cracked white pepper
240 milliliters Extra virgin olive oil
Raspberry dressing
60 milliliters Raspberry vinegar
50 pieces Fresh raspberries
200 grams Kalamata olives, deseeded and cut into half
80 grams Spring onion, sliced
12 grams Parsley leaves
METHOD
1. Blanch the organic heirloom tomato in boiling water for ten seconds. Remove the tomato from the water and immediately place it in an ice bath to stop it from cooking and discolouring. Peel off the skin, cut into halves and cut each of the halves diagonally. Set aside.
2. Season the tuna loin with a pinch of Maldon salt, cracked white pepper and a drizzle of olive oil. Sear the tuna on a non-stick pan. Make sure that the pan is hot enough when you sear the tuna to give it a nice golden brown colour. Remove from heat and set aside.
3. In a bowl, whisk together the raspberry vinegar, a pinch of Maldon salt, cracked white pepper, fresh raspberries and a drizzle of olive oil and set aside.
4. While serving, place the tomato at the centre of the serving plate. Cut the tuna diagonally and place it on top of the tomato. Sprinkle the Kalamata olives, spring onion, fresh parsley leaves and a drizzle of the raspberry dressing on top.
