Home Starters White tuna and Braeburn apple tartare


  • 800g of white tuna 
  • the juice of ½ lemon 
  • 6 Braeburn apples


  • 150g olive oil 
  • 4 shallots 
  • 1 bunch of chives 
  • 20g mustard 
  • 2 cloves of garlic, chopped 
  • 3 drops of Tabasco sauce


Dice the tuna and set aside. 
Peal 4 apples, dice them then sprinkle with lemon juice and set aside. Keep the other two to slice for decoration. 
Chop the chives but keep the tips for decoration. 
Mix together the olive oil, chives, very finely chopped garlic, mustard and Tabasco sauce. 
Add half the French dressing to the tuna and apples.


Arrange the tuna mixture in a circle approximately 2 cm high, position rosettes made of fine slivers of apple on top then add the tips of chives and drizzle the remaining vinaigrette on and around.