- 60g tuna
- 1 fig
- 1 pink beetroot
- 1 yellow beetroot
- 2tbsp of white wine sauce
- 1tbsp of green chervil oil
Tuna, figs and beetroot
Filip Poon
3rd September 2018
Tuna, figs and beetroot
This is a simple recipe for tuna, figs and beetroot.
Ingredients
Method
Microwave some chervil until its dry, blend it to a powder.
Sear the tuna on all sides. Dust the chervil powder onto of the tuna, slice into 0.5 cm thick pieces.
Cut the fig into smaller pieces, dress it with a olive oil, honey and lemon zest.
Roast the yellow beetroot with honey and pink peppercorn, on 160°c.
Slice thinly the pink beetroot on a mandolin, add in water to crispen.
Blend and mix chervil and oil, bring up to a 60°c, strain. make a white wine sauce, flavored with lemon.
Add the chervil oil and serve.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
