Yellowfin Tuna with Red Pepper Crumbs, Yoghurt and Anchovy

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Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Presentation

  • 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.

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