Yellowfin Tuna Tartare with Fermented Chilli from Henrys

Ingredients 

For the tuna tartare 

• 300g sashimi-grade yellowfin tuna, finely diced (5mm dice)  
• 1 shallot, finely brunoised  
• 1 tbsp chives, finely sliced  
• 2 tsp extra virgin olive oil  
• 1 tsp fresh lemon juice  
• ½ tsp lemon zest  
• 1 tsp soy sauce  
• Sea salt  
• Freshly cracked white pepper

For the fermented chilli dressing 

• 2 tbsp fermented chilli paste (or fermented chilli sauce)  
• 1 tbsp extra virgin olive oil  
• 1 tsp honey  
• 1 tsp lemon juice  
• 1 tbsp water (if needed)  

For the croutons 

• 8 slices sourdough bread  
• 40ml olive oil  
• Sea salt  

To finish 

• Finely grated lemon zest  
• Baby herbs or micro shiso  
• Chive batons  
• Flaky sea salt  
• Extra virgin olive oil  
• 5g Caviar (optional) 

Method 

• Preheat the oven to 180°C.  
• Brush both sides of the sourdough with olive oil, season with sea salt and bake for 10–12 minutes until golden and crisp. Allow to cool before cutting into neat rectangles or discs.  
• Whisk together the fermented chilli paste, olive oil, honey and lemon juice until smooth. Add a little water if needed to achieve a spoonable consistency.  
• Shortly before serving, combine the diced tuna with the shallot, chives, olive oil, soy sauce, lemon juice and lemon zest. Season lightly with sea salt and white pepper, then keep chilled until ready to assemble.  
• Spoon or neatly quenelle the tuna tartare onto each crouton.  
• Dot or lightly drizzle with the fermented chilli dressing.  
• Finish with grated lemon zest, chive batons, baby herbs, a pinch of flaky sea salt and a drizzle of extra virgin olive oil. For an elevated finish, add caviar if desired. Serve immediately while the croutons remain crisp. 

Serves 4  
 
Website: henrysbrighton.com.au  
Instagram: @henrys_brighton  
Address: 3 Well Street, Brighton, VIC