Carpaccio of Tuna with Gazpacho and a Salad of Crab

Name: Carpaccio of Tuna with Gazpacho and a Salad of Crab
Yield: Serves 4
Ingredients: 10 g leaf gelatine; 4 tsp Cabernet Sauvignon vinegar (or ordinary red wine vinegar); 1 cucumber; 200 g over-ripe vine tomatoes; 1 red pepper; good-quality olive oil; 1¼ tsp table salt; 1 tsp caster sugar; 4 tsp Cabernet Sauvignon vinegar (or ordinary red wine vinegar); sea salt and freshly ground black pepper; lemon oil; 4 tsp crème fraîche; sea salt and freshly ground black pepper; pea shoots, shiso and basil cress, to finish; 1 red onion; pea shoots, shiso and basil cress, to finish; pea shoots, shiso and basil cress, to finish; ½ bunch tarragon; ½ bunch chives; 1 x 200 g fresh yellow fin tuna steak 150 g fresh white crab meat; 1 x 200 g fresh yellow fin tuna steak 150 g fresh white crab meat

Preparation info

Serves
4

Difficulty
Complex

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

This is probably the most complex recipe in the book, and uses a number of techniques and methods. I love the way it brings together three simple but perfectly matched ingredients: tuna, zingy tomato gazpacho and crab. If time is short and you need a simpler alternative, just make a salad of all three components and enjoy summer ingredients at their very best.

The shoots and cress can be hard to come by, but it’s well worth trying to hunt them down in delicatessens, greengrocers and

Ingredients

Summer

Ingredients

Method