Serves 4
Paired with 2024 Henschke Julius Riesling by
ANTHONY PIERI - HEAD SOMMELIER | WINE BUYER, GIMLET AT CAVENDISH HOUSE
“To me, Julius has always been about sprightly acidity driving a palate of concentration and power. Grapefruit's acidity pops against the fattiness and texture of the raw tuna in this dish, and Julius's intensity, line and length adds an extra dimension.”
Tuna
For the tuna, evenly slice the loin into 12 x 5mm slices. Set aside.
Peel and segment the ruby grapefruit, slicing each segment into 5 pieces. Set aside.
Sourdough croutons
Pre-heat oven to 180C.
Remove the crusts from the bread and tear into pieces.
Place on a tray and bake until golden brown then remove from oven.
Spread out on a tray and season with flaky sea salt. Once cool, crush into smaller pieces.
Anchovy fennel dressing
Toast the fennel seeds until lightly coloured and aromatic then, in a mortar and pestle or spice grinder, grind to course.
Place into a food processor with the anchovy fillets, white wine vinegar, lemon juice, saffron and espelette pepper then while blending, drizzle in the olive oil until all ingredients are incorporated.
Set aside.
Grapefruit dressing
Combine the ingredients. Set aside.
To serve
Dress the fennel with the anchovy fennel dressing.
Add croutons and capers.
Place 15g of crème fraîche onto each plate then top with the dressed fennel, croutons and capers. Add an extra tablespoon of the anchovy fennel dressing to each plate.
Covering the crème fraîche and fennel, top with 4 slices of tuna per dish.
Drizzle the grapefruit dressing over the tuna then top with the fresh grapefruit.
