Type and press ENTER
Hit ESC to close
Tuna tartare  gooseberry puree  dill oil  pickled radishes and pea shoots  3
Le Cordon Bleu

Tuna Tartare, Gooseberry Purée, Dill Oil, Pickled Radishes and Pea Shoots

A deliciously light and tasty recipe from Le Cordon Bleu.

Serving: 1
Time: 45 mins
Difficulty: Medium


  • 50g fresh tuna loin, sinew removed 
  • 30g fresh tuna loin
  • 4 cm piece cucumber
  • ¼ red onion
  • 2g Lilliput capers
  • 1 lime, zest and juice
  • pea shoots

For the Gooseberry Purée

  • 250g green gooseberries
  • 20g caster sugar
  • Pickled Radishes
  • 3 red radishes
  • 10g caster sugar
  • 20ml white wine vinegar
  • 30ml water
  • Dill Oil
  • 1 large bunch dill
  • 75ml sunflower oil


  • Wash, top and tail the gooseberries. Place in a heavy-bottomed saucepan along with the sugar. Over a low heat, cook until the gooseberries are soft and blistered. Pass through a fine-mesh-sieve and put back on the heat and reduce until pipeable. 
  • Wash, trim and slice the radishes into quarters, leaving a little of the green tips intact.
  • Dissolve the sugar in the vinegar, add the water and the sliced radishes. Leave to pickle for 20 minutes.
  • Blanch the dill in salted boiling water for 30 seconds then remove and plunge into ice water. Squeeze to remove excess water, then place in a blender. With the motor running, slowly add the oil. To finish, pass through a fine sieve.
  • Dice 50g tuna into ½ cm pieces. Peel and finely dice the cucumber and red onion, add to the tuna with the capers and lime to taste.
  • In a very hot pan, sear the 30 g piece of tuna on all sides, then plunge into ice water. Remove and pat dry.
  • Put the tartare mixture inside a small metal ring, slice the seared tuna and arrange on top then remove the ring. Garnish with the gooseberry purée, dill oil, radishes and pea shoots.