Ginstronomy - Three Gin And Food Pairings For Your Venue - Flipbook - Page 7
eme fraiche
• 200g high grade tuna loin/belly
• 50g cr
• Lime juice
• Lime zest
• Lemon zest
• 50ml extra virgin olive oil
• 100g stale sourdough, cut into
batons
METHOD
1.
Season the crème fraiche with lime juice and salt, smear onto
the base of the plate.
2.
Slice the tuna and dress in olive oil, season with salt and lime/
lemon zest, place on top of the crème fraiche.
3.
Heat a heavy based pan, dress the sourdough in olive oil and
char on both sides, serve alongside the tuna.
Serves 4
TUNA CRUDO WITH
OLIVE OIL AND CITRUS,
TOASTED SOURDOUGH
