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Tuna Tataki Chilled Green Pea soup

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

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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.

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