envy™ apple and tuna tartar with dill & chive oil and macadamia cream
Servings: 4
This is a plate that really knows how to luxuriate in the finer things; from the velvetiness of macadamia cream, to the buttery sashimi-grade tuna, the vibrant green oil, and of course, the sweet, sophisticated flavour of envy™. It’s the perfect apple to team with salads, crudités and entrées like this, where you need the fruit to maintain its crispness and bright white flesh until the very last bite. Serve this plated as a deluxe entrée, with salty tostadas - or corn chips, as we did on set!
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Ingredients
- 400 g sashimi grade tuna blood line removed and wrapped tightly in clingfilm
- ½ cup extra virgin olive oil plus extra for garnishing
- ¼ bunch dill chopped plus extra dill fronds for garnishing
- ¼ bunch chives
- 2 Envy apples chilled
- 4 radishes washed and chilled
- 2 tbsp salted Lilliput capers rinsed, drained and dried
Macadamia cream
- 1 cup macadamias soaked in one cup of boiling water from the kettle for 30 mins
- 1 tbsp apple cider vinegar
- ¼ cup grape seed oil
- ½ tsp salt flakes
Instructions
- Place the wrapped tuna in the freezer for 30 minutes to help firm it up.
- Make the macadamia cream by draining away the water and adding the softened nuts to a blender along with the vinegar, olive oil, salt flakes and half a cup of water (preferably filtered). Blitz until super smooth, adding extra salt and some pepper to taste. Scrape out into a bowl and set aside to chill in the fridge.
- Wash and dry the blender and add the chopped dill, chives, and olive oil and blitz until super smooth and bright green. Strain through muslin.
- Finely slice the cheeks of the envy™ apples and radishes on the mandolin or with a very sharp knife.
- Remove the fish from the freezer, unwrap, and cut into 0.5cm slice with said sharp knife.
- Place a swodge of chilled macadamia cream on each plate and build up the tuna, envy™ apple and radish.
- Dress with some drips of dill oil and dill fronds and some salt flakes and freshly ground pepper.
- Add a tablespoon of oil to a small pan and fry the capers for a minute or two until crisp, then sprinkle over the top and drizzle over some olive oil, salt flakes and freshly ground pepper.
Notes
Alice is a proud Montague Ambassador. Learn more about Montague here.
You might also like this Ambrosia™ + cheese combination!
