Albert Raven, head chef at Firelake Grill restaurant at Radisson Blu Dubai Waterfront, says: "Fresh tuna is one of my favourite ingredients to work with. I love the freshness of the product and the fact that it absorbs flavours really well. It's equally good as a cooked or raw ingredient, and gives you so much flexibility. It pairs well with spice, so Asian or Mexican flavours work really well, or simply grill it with some salt and a squeeze of lemon. I like it best raw, which is how I use it in the tuna ceviche dish described here."
Tuna ceviche with heritage tomato and coriander
Makes two bowls
Ingredients
For the tuna
200g yellowfin tuna
For the yuzu soy ceviche juice
¾ tbsp aji Amarillo paste
25ml white soy sauce
2½ tbsp fresh lime juice
¾ tbsp yuzu juice
¾ tbsp oyster fish sauce
¾ tsp sugar
For the ceviche
90g cherry tomatoes, halved
90g English cucumber, peeled and diced
25g coriander, pickled leaves
½ shallot, very finely sliced
1 big tbsp extra virgin olive oil
6 mint leaves, finely sliced
6g flaked sea salt
To garnish
100g corn tortilla chips
Charred lime
Method
Trim any excess fat from the tuna and cut in to even one-centimetre diced pieces. Store chilled until required.
Whisk all the ingredients of the yuzu soy ceviche juice together, adding the fish sauce and lime juice at the end to taste as their flavour may differ.
Combine 100 grams of tuna, half (about 40 millilitres) the ceviche juice, and half of each ingredient listed under ceviche, to make two separate servings.
Serve in a flat bowl garnished with the corn chips and charred lime.
