Tuna tartar and green apple with wasabi sorbet

  • Two tuna steaks finely chopped
  • Juice of one lemon
  • 2 teaspoons yuzu juice
  • 1 red chilli finely chopped
  • 1 shallot finely chopped
  • 1 tablespoon of salmon roe
  • Rocket lettuce
  • The sorbet
  • 2 Large cooking apples or granny smith apples
  • Juice of two lemons
  • 100g caster sugar
  • 200 ml water
  • 2 Tablespoons liquid glucose
  • Wasabi to taste (or 1 small teaspoon)
  • Make the sorbet first. Do not peal the apples, core them and then slice them. Cover with the lemon juice and put in a container in a freezer for half an hour.
  • Mix the sugar and water in a small pan and cook on a medium heat for five minutes. Leave to cool.
  • Mix the glucose into the sugar and water. The sugar will have dissolved.
  • Whizz the apples in a food processor and add the sugar, glucose and water mix.
  • When the ingredients are mixed add the wasabi and whizz again - taste to make sure the flavour is to your liking.
  • Push the mix through a seive and into either a freezer proof box or ice cream maker. If you are putting it directly into the freezer, stir it with a fork occasionally as it freezes.
  • For the Tuna tartar. Mix the chopped or finely sliced tuna, lemon, yuzu, chilli, shallots and salmon roe in a bowl.
  • Serve the tuna tartar on the rocket with scoops of sorbet on top. Serve immediately.