Tartare of tuna with beetroot oil by Jock Zonfrillo

INGREDIENTS

(serves four)

4 large fresh beetroot
50ml arachide oil
1kg fresh tuna
Salt
Pepper
1tsp finely chopped spider fennel
1tsp finely chopped chervil
1tsp finely chopped tarragon
1tsp finely chopped shallot
100ml vinaigrette
Mixed leaves

METHOD

Peel the beetroot and put through a juicer. Pass through a fine chinoise and reduce to a syrup. Remove from the heat and mix in the arachide oil. Season and leave to cool.

Dice the tuna into 1cm cubes and remove any bloodlines. Mix all the herbs and the tuna with a little of the vinaigrette and place in a cutter in the middle of the plate. Dress the salad with the remaining vinaigrette and place on top of the tuna.

Drizzle the beetroot oil on top and around the plate.

Jack Zonfrillo