Gastronomixs

Herb-seared tuna, red cabbage prepared three ways, apple dressing with horseradish emulsion

Luke Dale-Roberts was born in England and gained his experience as a chef in several different hotels. He started as an executive chef in 2000 at the hotel chain Accor Group and opened his first restaurant, The Loft. After two years, Luke moved to Asia where he opened several award-winning restaurants. Following five years in Asia, he moved to Cape Town where he became the chef of La Colombe where he was awarded the ‘Prudential Eat out Chef of the Year’ award and the ‘Restaurant of the Year’ award. In September 2010, Luke opened his next restaurant, The Test Kitchen, located in the Old Biscuit Mill in the suburb of Woodstock in Cape Town, South Africa.

Luke opened The Test Kitchen to give free rein to his creativity which allowed him to showcase his talents. As the name suggests, The Test Kitchen gives him the opportunity to innovate at his best. His dishes reflect his creativity with flavours and ingredients. With his culinary creations, Luke is searching for imaginative dishes and excellent techniques. A dish must be coherent with daring flavours while the addition of different structures and textures ensures a beautiful presentation. Luke is always striving to further refine his dishes. ‘Taste, taste, taste’ is this chef's motto.

Creation by Luke Dale-Roberts, The Test Kitchen, Cape Town, South Africa.

Serves 4-6

Herb-seared tuna, red cabbage prepared three ways, apple dressing with horseradish emulsion

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Ingredients

 

 

deep fried ginger

 

 

licorice powder

5

tbsp

minced horseradish

2

tbsp

white wine vinegar

5

tbsp

soy sauce

2

 

egg yolks

400

ml

olive oil

1

tbsp

wholegrain mustard

250

ml

white wine

50

ml

red wine vinegar

45

g

sugar

500

g

thinly sliced red cabbage offcuts

100

g

white onion, grated

200

g

granny smith apples, peeled and grated

140

ml

rice vinegar

200

ml

soy sauce

1

tbsp

brown sugar

20

g

fresh ginger, grated

10

ml

sesame oil

2

tbsp

honey

1

tbsp

French mustard

500

g

tuna loin

50

ml

olive oil

40

g

thyme

15

g

Maldon salt

2

cloves

garlic, sliced

500

ml

water

30

ml

soy sauce

15

ml

rice vinegar

45

ml

mirin

150

g

red cabbage

9

leaves

gelatin

Preparation method: seared tuna
  • Light a fire in a wood oven or small barbecue.
  • Place a metal grid over the fire and allow it to get extremely hot.
  • Drizzle the tuna loin with olive oil and rub them with the salt, thyme, and sliced garlic.
  • Add a bunch of thyme to the fire to create an aromatic smoke.
  • Sear the tuna over the hot fire, cooking evenly on each side, allowing griddle marks to form.
  • Remove the tuna from the grid and allow to cool on a tray in the fridge.
  • Slice the tuna loin in 1.5cm slices to serve. 
Preparation method: cabbage jelly
  • Slice up the red cabbage and juice it through an electric juicer.
  • Strain the cabbage juice into the pot with the water, soy sauce, rice vinegar, and mirin.
  • Bring the liquid to a simmer and skim off the foamy residue from the surface.
  • Soak the gelatin in iced water and melt it into the jelly liquid.
  • Strain the jelly into a container that has been greased with cooking spray.
  • Refrigerate the jelly to set.
  • Portion the jelly into cubes. 
Preparation method: cabbage powder
  • Bring the white wine, red wine vinegar, and sugar to the boil.
  • Allow the gastrique to cool.
  • Place the cabbage in a vacuum bag, add the gastrique, and pull vacuum.
  • Bring a pot of water to the boil.
  • Blanch the cabbage for 15 minutes.
  • Refresh the bag in iced water to cool it down.
  • Drain the gastrique liquid from the cabbage and spread the cabbage out thinly on trays lined with silicone paper.
  • Dry out overnight in an oven at 50°C.
  • Blitz the dried cabbage in a blender to create a powder. 
Preparation method: apple mustard dressing
  • Blend the onion, apple, rice vinegar, soy sauce, sugar, ginger, sesame oil, mustard and honey together in a thermo blender. 
Preparation method: horseradish emulsion
  • Place the minced horseradish, mustard, vinegar, soy sauce, and egg yolks together in the thermo blender.
  • Blend to combine.
  • While blending, slowly pour the olive oil in a thin, steady stream into the blender until the emulsion becomes thick.
 Finishing and presentation
  • Place the tuna slices on the plate.
  • Top with the finely sliced cabbage and dress with the apple mustard dressing.
  • Dot the horseradish dressing around the plate.
  • Garnish with cabbage powder, cabbage jelly, licorice powder, and deep-fried ginger. 

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