200g Yellow Fin Tuna (middle eye cut)
40g Pickled Red Chilli
20ml Yuzu Gel
Coriander Cress, to garnish
- Cut the fish in to even cubes about 2cm by 2cm. Place to one side
- Take the skin of the watermelon, cut in half and half again (or just by a qtr in a supermarket). Cut the watermelon in to the same 2cm cubes as the tuna.
- To plate up position 1 tuna followed by 1 watermelon next to one another and repeat so you are now 4 pieces across. Repeat the same below but in reverse, 1 watermelon followed by 1 tuna and repeat.
- Do this for another 2 rows until you are 4 down. Then alternate Yuzu gel on top the pieces with the pickled chilli going on the pieces with no gel.
- Finally cover the yuzu gel with a sprig of coriander cress or fresh coriander and serve.
For the Yuzu gel:
250ml Yuzu Juice
4g Agar Agar
- Bring the Juice to the boil and add your agar agar and whisk continuously for 2 minutes. Take of the heat and place in container
- Set in the fridge until hard and then add to a food processor and blend until a smooth consistency adding a little water if needed.
- Place into a squeezy bottle and keep refrigerated until needed
For the Pickled Chilli:
4 tablespoons water
2 tablespoons rice vinegar
2 tablespoons sugar
¼ teaspoon sea salt
2 red jalepeño chillies, sliced
Note: The pickled red chillies should be made at least two days in advance, but are best when made at least four days in advance and they keep for up to one month in the pickling brine in a covered container in the fridge.
- Combine the water, vinegar, sugar and sea salt in a saucepan over a medium heat, stirring to dissolve the sugar and salt, then set aside and leave to cool completely.
- Transfer the liquid to a non-metallic container, add the chillies, cover and chill until required.