Tuna ceviche with smoked tomato granita

ingredients

• Smoked tomato granita

  • 1 tablespoon sichuan peppercorns or black peppercorns
  • 1 teaspoon salt
  • 4 tablespoon brown sugar
  • zest of 1/2 orange
  • 2 tablespoon jasmine rice
  • 100 gram jasmine tea leaves
  • 5 medium tomatoes, halved
  • 1 tablespoon canola oil
  • 1/2 onion, chopped
  • 2 tablespoon red wine vinegar
  • 2 pinch dried tarragon
  • 2 pinch cayenne pepper
  • 1 cup sugar syrup
  • zest of 1 orange

• Tuna ceviche

  • 4 tablespoon extra virgin olive oil
  • 1/2 stalk celery, finely diced
  • 1/2 red chilli, seeds removed and finely chopped
  • 1 clove garlic, crushed
  • 1 centimetre piece ginger, finely grated
  • 1 tablespoon picked parsley leaves, thinly sliced
  • juice of 2 lemons
  • juice of 1 lime
  • 1/2 red onion, finely diced
  • 400 gram fresh yellow fin tuna, cut into 5mm-thick slices
  • 1 red radish, thinly sliced then julienned, to serve
  • micro greens or edible flowers, to garnish (optional)
  • extra virgin olive oil, for drizzling

method

• Smoked tomato granita

  • 1

    Line a wok with tinfoil. Place the peppercorns, salt, sugar, zest, rice and tea leaves on top. Place a wire rack on top of the wok and lightly brush the rack with oil.

  • 2

    Place wok on a high heat and leave for 2 minutes until smoke forms. Place tomatoes, skin-side down, on rack, place a lid or bowl on top to contain smoke. Smoke for 5 minutes. Remove and roughly chop tomatoes.

  • 3

    Heat the canola oil in a pan over medium heat, add onion and cook gently until soft. Add tomatoes and lower heat to a simmer and cook for 8-10 minutes or until liquid evaporates. Transfer to a blender and purée until smooth. Pass through a sieve, return to blender and add remaining granita ingredients and blend again until smooth. Pass through a fine sieve, transfer to a plastic container and freeze overnight.

• Tuna ceviche with smoked tomato granita

  • 1

    For the tuna ceviche, mix the oil, celery, chilli, garlic, ginger, parsley, lemon and lime juice, and onion in a bowl. Divide tuna slices between plates and place a decent amount of marinade mixture on each slice. Leave to marinate for at least 10 minutes.

  • 2

    Scatter sliced radish on tuna, followed by the granita. Garnish with micro greens, if using, then drizzle with extra virgin olive oil.