Pickled beetroot, radish, carrots and shallots make a fine accompaniment to a sweet glazed fresh tuna steak in this simple, yet impressive recipe.
For the pickled vegetables, slice the beetroot thinly using a mandoline. Set aside.
Place 400ml/14fl oz water, and the sugar, vinegar and a pinch of salt into a non-reactive pan and bring to the boil. Split the pickling liquor into two different pans. Add the beetroot to one pan and the rest of the vegetables to the other, then remove from the heat and set both aside to cool in the pickling liquid.
For the beetroot purée, place the beetroot juice in a pan and season with salt and freshly ground black pepper. Add the xantham gum and heat the pan gently, whisking until thick, then set aside.
For the seared tuna steak, place the apricot jam and beetroot juice in a bowl and add the tuna.
Heat a large frying pan and when hot add the oil. Place the steaks in the hot oil and cook for 1-2 minutes on each side. Remove from the pan and allow to rest for a few minutes. Just before serving slice the steak.
To serve, brush the purée on the plate and place the sliced tuna on top with the pickled vegetables on the top and garnish with the micro herbs.
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James Martin presents with help from top chefs Mark Sargeant and Ross Shonhan.