chef Lorenzo Salami teaches us how to prepare the first of his signature recipes

This is the first in our series of “Cookbook Stories” with the Italian chef, Lorenzo Salami preparing tuna tartare in our outdoor kitchen.

Watch him in action chatting to Donna Thacker and showing us how to make the tasty, healthy recipe that is one of his signature dishes. And if you want to try it for yourself, check out the full recipe below.

Tuna Tartare, Sweet and Sour Dressing, Avocado, Lemon Caviar and Fresh Herbs

by Lorenzo Salami

Serves: 4 people

Preparation: 40 minutes

Cooking: 15 minutes

ingredients

• 320g grade A tuna loin, diced

• 2 avocados

• 1 lemon caviar (about a tsp per serving)

• mixed herbs and edible flowers of choice (nasturtium, dill, chive, chickweed, cornflower, violet)

  for the sweet and sour dressing

• 50g red wine vinegar

• 50g soy sauce

• 50g sugar

• 100ml ketchup

• 25g ginger

preparation

for the dressing

Make a caramel with the sugar, and add the red wine vinegar, soy sauce, ketchup and ginger off the heat.
Bring to a slow simmer and reduce for about 10/15 minutes until the sauce thickens.
Pass through a fine sieve and cool in the fridge.

to serve

Mix the diced tuna with 80g of the cold dressing and adjust the salt.
Arrange on a plate using a kitchen ring and lay on top of the tartare some very thinly sliced avocado.

Finish by decorating with herbs and flowers.

project details

kitchen worktop: Belvedere Vintage granite

chef: Lorenzo Salami

presenter: Donna Thacker

production: Marco Joe Fazio creative agency