Tuna Tartare with apple, fennel and pickled ginger dressed with honey and soy by Barry Bryson from Cater in Edinburgh

Barry Bryson is one of Scotland’s leading caterers and private chefs. Barry launched his dynamic event catering firm Cater at the turn of the millennium. With over 15 years of experience creating delicious food and drink options ranging from formal dinners, weddings and banquets to canapé events and birthday parties.

One of the great things about this simple healthy dish is that you can prepare it as either a starter or just double the recipe for a delicious main or lunch.

Using sushi grade tuna is essential for this recipe, buying directly from a good local fishmonger will ensure this meal hits the mark.

Try and buy the tuna as one large piece as any pre-sliced or cut tuna will have had time to oxidise, which not only affects the taste but you’ll lose some of the glorious colours this meal creates.

http://cateredinburgh.com

Serves: (4 as starter / 2 as main)

400g Sushi Grade Tuna ideally in a whole piece

1 medium sized bulb of fennel

1 green crunchy apple

½ a cucumber

Small pot of crème fraiche

100g piece of fresh ginger

Pinch of Rock Salt

50g castor sugar

50ml of red wine vinegar

1 lime

For the Dressing:

25ml sesame oil

20ml Honey

40ml soy sauce

Rock salt and ground black pepper

Zest of the lime

Method:

  1. Firstly, prepare the ginger by peeling it then finely chop and place into a saucepan with the sugar, salt and red wine vinegar. Bring gently to the boil, allow to simmer for 20 minutes or so and then put aside to cool.
  2. Cut the fennel into extremely thin even slices. Then cut the cucumber in half lengthways and remove the pulp/seeds. Cut lengthways into long strips, then widthways to create perfect identical little squares. Set aside.
  3. On a cold chopping board dice your tuna up into cubes that are a little over a centimetre. You should now have a nice pile of prepped cubed tuna plus your cucumber and sliced fennel.
  4. To make the dressing, whisk all of the ingredients together and put your dressing into a small jug.
  5. Finally, core the apple and make squares like with the cucumber. Then squeeze the lime juice over them.

Serve as suggested in the photo.

In association with Taste Communications.

www.tastecommunications.co.uk