Carpaccio of tuna loin sesame oil vinaigrette white radish salad – by Marcus Wareing

INGREDIENTS

(serves four)

100g sea salt
Juice of ½ lemon
Zest of one lemon
450g tuna
250g white radish
Sesame oil and balsamic vinegar to taste
Salt and pepper
4 portions of salad leaves
250ml red wine reduced to a glaze

METHOD

Mix the salt lemon juice and lemon zest. Cover the tuna with the mixture roll in clingfilm and refrigerate for 24 hours.

Slice the radish very thinly marinate in sesame oil and balsamic vinegar season and leave for 24 hours. Prepare the salad.

Wash the tuna in cold water to remove the salt and fry. Refrigerate for2-3 hours. Slice thinly and arrange on the plate.

Arrange the radish on the centre of the tuna. Dress the salad in vinaigrette arrange on top of the radish and finish with chervil. Put a little of the radish marinade on the tuna and pour the rest around the plate. Add a little balsamic vinegar to the red wine reduction and pour around the edge of the tuna.

Marcus Wareing