Yellowfin Tuna with Red Pepper Crumbs, Yoghurt and Anchovy


Preparation info

  • Difficulty


  • Serves


Appears in


By Brent Savage

Published 2010

  • About


  • 6 Ortiz anchovy fillets (see Note)
  • mustard cress shoots, for garnish

Top each piece of tuna with the spiced cauliflower. Place the red pepper crumbs in a small pile on 6 plates. Place the tuna on top and spoon red pepper jelly around the plate. Pipe dots of cauliflower purée around the plate. Arrange a piece of yoghurt next to the tuna and lay over an anchovy. Garnish with the mustard cress shoots.

In this section