Name: Tuna ceviche with smoked tomato granita
Cook time: 30 min
Total time: 30 min
Yield: 4
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

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

4.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.

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

Women's Weekly Food