Grilled tuna
- tuna
Lightly grilled Scottish tuna, marjoram sauce and walnut pepper condiment
Isaac McHale
19th August 2025
Lightly grilled Scottish tuna, marjoram sauce and walnut pepper condiment
90 min
On the menu at The Clove Club
Ingredients
Marjoram sauce
- 200g Barbajuan filling base
- 80 water
- 150 evo
- 2g marjoram
- salt
Oyster soy sauce
- 1kg dark aged soy sauce
- 1kg mirin
- 1kg sake
- 150g smoked oyster
- 50g kombu
Barbajuan filling
- 360g diced onion
- 50g butter
- 20g olive oil
- 400g swiss chard - stem removed
- 440g large leaf spinach
- 3ea eggs
- 400g ricotta
- 50g grated parmesan
- 8g chives
- 3g dried savoury
- 3g dried oregano
- 1ea microplaned garlic clove
- Salt
Walnut pepper condiment
- 20g Toasted peeled walnut
- 2g kampot black peppercorn
- 8g yuzu peel
- 15g evo
- 0.7g salt
Method
tuna
Lightly grilled
Barbajuan filling
Soften the onions in butter and olive oil, put aside
Blanch the Swiss chard for 3 mins and refresh
Blanch the spinach for 2 mins and refresh
Squeeze all the excess water, chop, squeeze again to remove as much water as possible
Put all the ingredients in a robot coupe and blitz to create a paste
Chill and freeze in bags
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