BUY 3 Get 1 Free with code: FREEBIE (*discount codes cannot be combined. applies to individual bottles and jars only.)

Tuna Tataki Chilled Green Pea soup

We have run out of stock for this item.

This refreshing cold soup is at home on a Mexican ceviche presented in the same way.
[[start tab]]


2x 300g tuna steaks (cut 1 inch thick)
1/2 cup Ginger Soy Infusion dressing
1 avocado
1 lime juiced
For the Soup
  1/2 cup Ginger Soy Infusion dressing, (passed through a sieve) 
  1 medium spring onion, chopped
  2 cups frozen peas
  2 English cucumbers, chopped  
  1 tablespoon chopped fresh dill
  1 tablespoon chopped fresh mint
  1 teaspoon freshly cracked pepper, plus more to taste
  1 1/2 teaspoons sea salt, plus more to taste
  1 to 2 cups ice cold Dashi★ or vegetable stock
makes 2-4 cups

  ★The most common form of dashi is a simple broth or fish stock made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi - preserved, fermented bonito) to near-boiling, then straining the resultant liquid. Other kinds of dashi stock are made by soaking kelp, niboshi, or shiitake in water for many hours or by heating them in near-boiling water and straining the resulting broth.

[[end tab]][[start tab]]


1. Have your fish munger slice you nice thick tuna steaks, at least 1 inch thick. Portion the steaks so you have four even size rectangles. To help with presentation and even cooking.

2. Marinade tuna steaks in the remainder of the Ginger Soy Infusion dressing for an hour in the refrigerator, turning occasionally.

3. Remove flesh from the avocado, mash with a fork so that it is still a little chunky and season with the juice of the lime and a little salt and pepper. Cover and return to the refrigerator until later.

4. Next prepare the soup. Liquify all ingredients with a hand blender while the peas are still frozen. Season to taste. Pass/strain the soup through a fine strainer helping to work it through gently with a ladle or back of a spoon. Transfer the pureed soup to a bowl, cover with plastic wrap and return to your refrigerator to keep chilled.

5. Half an hour before you are ready to serve, remove the marinaded tuna and allow to come to room temperature. Wipe off any excess marinade and sear in a hot pan with a little canola oil or a hot grill.

45 seconds, each side, maximum.!!! Remove from the heat and allow to rest while you plate up the rest of the dish.

6. When you are ready to serve, remove the soup from the refrigerator and taste. The final taste and consistency is up to you. Ladle a small amount of soup into chilled soup bowls. Evenly divide the avocado between plates, placing a small spoon in the center of each bowl.

7. Slice the now rested rare tuna at an angle and present over the avocado

 Garnished with sprouts, or a fine  julienne salad and a sprinkle of toasted sesame seeds.

[[end tab]][[start tab]]


[[end tab]][[start tab]]


[[end tab]]

Related Recipes

Korean BBQ Chicken Skewers
Grilled Swordfish with Pineapple Salsa
bacon cheeseburgers with tomato kasundi BBQ sauce
Pan Seared Halibut with Chermoula Butter Sauce
Sichuan Short Rib Beef and Noodle Soup
Sweet Chili Salmon Bowl with Avocado Cilantro Lime Sauce
Stuffing with Dates, Orange, Pecans and Herbs
French Onion Grilled Cheese with Turkey, Bacon and Apple
Grilled Zucchini with Bruschetta Caponata Relish
Sweet Chili Wings with Orange and Sesame
Pear and Gorgonzola Salad with Candied Walnuts and Pear Vinegar
Japanese Sesame Pork Schnitzel with Cabbage and Green Apple Slaw
Grilled Teriyaki Steak Tips
Rum Toffee White Russian Cocktail
Korean BBQ Tofu Bowls
Goats Cheese with Dried Fruit Chutney
Moroccan Tomato Meatballs with Almond Dukkah
Baked Brie with Sour Cherry Jam Compote
Ginger Soy Beef and Ramen Noodle Bowl
Pulled Pork Banh Mi Sandwich with Orange Ginger Relish
Butter Bean Salad with Bruschetta Caponata
Sichuan Kung Pao Chicken
Cauliflower Shawarma with Tahini Dressing and Yogurt Sauce
Fennel, Poached Mandarin and Prosciutto Salad with Grapefruit Honey Vinegar
Chicken Meatballs with Peanut Sauce and Thai Basil
Japanese Marinated Portobello Mushroom Burger with Cucumber Ginger Pickle
Thai Hot Pepper Jelly Glazed Chicken Meatball Sub
Shawarma Lamb Koftas
Ice Cream with Caramelized Bananas and Rum Sauce
Coconut Shrimp with Mango Chutney Slaw
Dan Dan Noodles with Pork
Vegetarian Rice Paper Rolls with Vietnamese Dipping Sauce
Cranberry Walnut Chicken Salad Sandwich
pearl couscous with chermoula and dried fruit
Salsa Verde Chicken and White Bean Soup
Creamy Mustard Chicken
Watermelon Mint Feta Salad with Raspberry Red Wine Vinegar
Chicken Shawarma
Creamy Bruschetta Caponata Chicken
Japanese Sesame Miso Chicken Skewers
Roasted Vegetables and Honey Feta Salad with Beet Vinegar
Brussels Sprouts with Balsamic Fig, Bacon and Radicchio
Indian Grilled Chicken with Mango Chutney, Cilantro Mint Sauce and Yogurt Raita
Shawarma Roasted Vegetables with Burrata
Crispy Coconut Peanut Wings with Cilantro Lime and Chili
Turkey Sandwich with Cranberry Chutney and Gravy
Velvety Scrambled Eggs with Serrano Cilantro Lime Hot Sauce
Tomato Kasundi Beans and Sausage
Korean BBQ Pulled Pork Sandwich with Cucumber Pickle
Cranberry Brie Puff Pastry Tarts

Related products

View all
Korean BBQ Chicken Skewers
Grilled Swordfish with Pineapple Salsa
bacon cheeseburgers with tomato kasundi BBQ sauce
Pan Seared Halibut with Chermoula Butter Sauce
Sichuan Short Rib Beef and Noodle Soup
Sweet Chili Salmon Bowl with Avocado Cilantro Lime Sauce
Left Continue shopping
Your Order

You have no items in your cart