Serves 10 people


For the Tuna

2 pounds of sushi grade Ahi tuna, diced small
2 avocados, diced small
zest of 2 lemons
1-2 tablespoons extra virgin olive oil
1-2 teaspoons fleur de sel or sea salt to taste

For Vegetables in Escabeche

juice of 3 Seville oranges (or juice of 2 oranges and 3 lemons)
1/2 cup sherry vinegar
3/4 cup water
1 bay leaf
5 whole black peppercorns
1 1/4 tablespoons sea salt
1/2 red onion, julienne
1 large carrot, peeled and julienne
1 red pepper, julienne
2 cucumbers from Eatwell Farms
1 cup olive oil
salt to taste

To garnish

1/4 cup chopped chives
sea salt

Special Equipment

Scallop shells, wok spoon or shot glasses with oyster forks.
Fish fillet knife
Citrus juicer
Mandolin slicer


For the Tuna

It is important to keep everything cold during the making of this dish so your tuna maintains its freshness.
Cut your tuna into a very small dice then transfer back to a fridge. Dice your avocado into the same size as the tuna. Zest the lemon. Add the chilled diced tuna, lemon zest, fleur de sel and extra virgin olive oil to a bowl and mix well. Now add the diced avocado and gently mix together until well combined. Transfer back to the fridge to keep until service.

For Vegetables in Escabeche

Bring the citrus juice, water and vinegar to a simmer with the black peppercorns and bay leaf. Simmer the onion, carrot and red pepper for 3 minutes or until soft then remove from the liquid and chill the vegetables in a metal bowl until they reach room temperature. Reduce the citrusy cooking liquid down to about ¼ cup then remove from heat and chill until cold in a metal bowl. Let’s use this to make a vinaigrette! While whisking, slowly drizzle 1 cup olive oil into this citrus mixture.

Toss the cooked and chilled carrots, onion and red pepper with the cucumber and season with salt.

To Serve

Arrange the vegetables on ten scallop shells. Top with quenelles of the tuna avocado mixture. Drizzle with the citrus olive oil vinaigrette. Garnish with fresh chives and sea salt.

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