Recipe: Yellowfin Tuna with Plum, Gordal Olive & Crème Fraîche

Fresh tuna needs very little. This dish is about balance rather than technique, sweet fruit against briny olive, rich fish lifted with a touch of acidity and finished with good olive oil. It’s light, fresh and perfect for your next summer soirée at home.

Serves 2 as a light lunch or shared starter.

Ingredients

• 200 g yellowfin tuna loin, very fresh

• Good quality extra virgin olive oil, delicate and fruity

• Aged soy sauce

• 25 g Gordal olives, pitted

• 1 small plum, just ripe

• Plum vinegar or a mild sweet vinegar

• 1 small eschalot, finely diced

• Crème fraîche

• Fine sea salt

• Fresh chives, finely chopped

Method

Finely dice the eschalot, olives and plum into small, even pieces. Combine in a bowl with a splash of vinegar and season lightly with sea salt. Mix gently and set aside.

Using a very sharp knife, slice the tuna to your preferred thickness and keep chilled until ready to serve.

To plate, spoon the olive and plum mixture onto the base of each plate. Add a small spoonful of crème fraîche, then arrange the tuna slices on top.

Finish with a drizzle of olive oil, a light seasoning of soy sauce and a sprinkle of chopped chives. Serve immediately.

Note
The quality of the tuna does most of the work here. Keep seasoning restrained and let the ingredients speak for themselves.