Don Julio, tuna, seaweed, citrus gel

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

All I can say here is make sure Gary is never in the same room as tequila. He then becomes unstoppable. It also has to be said that I don’t dance. Generally. But feed me tequila and I’m Elvis.


  • 25 ml Don Julio Reposado tequila
  • 4 limes – cut in half horizontally

Tuna sashimi

  • 40 g tuna belly

Brunoise apple

  • 60 g apple cubes, brunoise style

Brunoise cucumber

  • 60 g cucumber cubes, brunoise style


  • 500 g raw seaweed
  • 50 g coarse salt


Squeeze the juice from the limes and reserve the liquid. Scoop the pith from the lime cups. Reserve the lime juice for the brunoise mix.

Blast freeze the tuna belly and slice it on a gravity slicer on setting 1. Slice the frozen tuna into 5 g portions to drape over the lime cup – 3 cm × 5 cm.

Slice the apple into 3 mm-wide julienne strips. From there, square off the slices to ensure that all the sides are even. Cut the strips into 3 mm cubes.

Peel the cucumber and repeat the process as described above for Brunoise apple. Avoid using the strips of cucumber that are mostly seeds, as they won’t hold their shape. Mix the apple and cucumber and dress lightly with some of the lime juice reserved from the lime cups.

Marinate the raw seaweed in the coarse salt for 1 hour. Rinse the seaweed and drain any excess liquid.

To assemble, fill each lime cup with the brunoise mix and cover with the sliced tuna. Pipe one dot of citrus gel onto each tuna slice and top with a piece of seaweed.

Place the lime cup on top of the tequila shot glass, and serve.