Whether the sun is shining or not, even in cooler autumnal months, the demand for a fresher, lighter approach to menu planning is high. Our bodies always crave bright citrussy foods, crunchy seasonal vegetables, and of course, a perfectly chilled bottle of something scrumptious!
To satiate our palates, Le Cordon Bleu Master Chefs have created a stunning recipe of Tuna Tartare, Gooseberry Puree, Dill Oil, Pickled Radishes and Pea Shoots.
The joy of this recipe lies in the meticulous ingredient pairings, each element working beautifully well together. But on a practical level, much of the dish can be prepared ahead of time making it a wonderful option for alfresco entertaining.
Head Cuisine Chef at Le Cordon Bleu London, Eric Bediat, offers some tips...
“Source good quality produce to do the recipe justice, especially when it comes to the tuna. Buy the best tuna you can afford, ideally from a reputable fishmonger. When each element has been prepared, take time to assemble the dish – it should look as good as it will taste!”
Matthieu Longuere, MS, Wine Development Manager and lecturer of the wine courses at Le Cordon Bleu London shares some guidance when it comes to the perfect beverage pairing.
With the Tuna Tartare being fresh, crunchy, tangy, and savoury, your wine will need to be crisp, pungent or full of umami.
The beverage needs to handle the freshness of the dill, the crunchiness of the pea shoots, and the tang of the pickled radishes and Gooseberry purée. This drink should also be able to cut through the rich savoury texture of the citrusy Tuna.
A Brut Prosecco, an Australian Clare Valley Riesling, or Sake and even a non-alcoholic Mojito will bail, and mint should fit the bill.
For more information about the array of Short Courses on offer at Le Cordon Bleu London, visit here.
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Le Cordon Bleu London
Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes, dedicated to providing the highest level of world-class programmes. Le Cordon Bleu’s place in the industry plays an integral part in the success of its thousands of students who graduate each year. Aside from the teaching chefs, wine experts and lecturers, who have all been recruited from the best 5* hotels and Michelin-starred kitchens around the world, students also have the opportunity to watch esteemed chefs from the industry during exclusive live demonstrations at the school. Le Cordon Bleu’s world-renowned reputation has built fantastic relationships with hotels and restaurants who are keen to employ Le Cordon Bleu graduates.
Graduating from Le Cordon Bleu can lead to a number of amazing career opportunities including a business owner, head chef, food journalist, food stylist or sommelier. Across the globe, Le Cordon Bleu has had many notable alumni such as Julia Child, Mary Berry, Peggy Porschen and Yotam Ottolenghi. Other more recent alumni to note have included Adria Wu, Rachel Khoo, Tess Ward and John Whaite.
Find out more here.