Tuna Tartare with Bloody Mary Sorbet

Name: Tuna Tartare with Bloody Mary Sorbet
Yield: Serves 2 as a starter
Cuisine: Japanese
Ingredients: 8 ripe tomatoes; ¼ red chilli, deseeded and finely chopped; 200 g sashimi-grade tuna; 20 ml vodka; few drops of Tabasco; 2 tbsp lemon juice; 1 shallot, peeled and chopped; ¼ cucumber, peeled, deseeded and chopped; 2 tbsp liquid glucose; 2 tbsp toasted pine nuts; 1 small red pepper, deseeded and chopped; handful of small mint leaves; sea salt and black pepper; chilli oil, to drizzle; 2 tbsp tomato purée

Preparation info

Serves
2
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

200 g sashimi-grade tuna
¼ red chilli, deseeded and finely chopped
sea salt and black pepper

Asia
Japan
Fish course
Starter
Pescatarian
Gluten-free

Method

First, make the Bloody Mary sorbet. Put the shallot, cucumber and red pepper into a blender or food processor. Halve two of the tomatoes, scoop out the seeds, then chop the flesh. Add to the blender and whiz to a smooth purée. Push through a fine sieve into a bowl and discard the pulp.

Quarter the remaining tomatoes, scoop out and discard the seeds, then tip the tomatoes into the blende