Recently, I ventured out for what was easily the finest dinner I’ve been to in a long time. After seeing Billy Elliott (which was fantastic), my wife and I dined at the Wild Honey eatery in Mayfair. You can’t grumble about a three-course dinner fit for a Michelin award for only £23, which is part of their pre-theatre buffet.
Wild Honey (and its sibling eatery Arbutus) is well-known for its low prices, mainly due to the fact that it serves food made from pretty standard products that are cooked to perfection. You won’t find truffles in every dish, but the fall vegetable broth was velvety, the Plaice was precisely done, and the carrot cake was so delicious that I could had already eaten it by the bucketful (not having previously seen cake offered in a pail, so if it’s that good, I’ll consume it however it arrives).
After seeing a fantastic bargain on tuna just at market (£2 for a slice large enough for two appetizer pieces), I was inspired to follow in Wild Honey’s footsteps and create a dish that tastes excellent without breaking the bank.
The tuna must be sliced just so for the tartare, which is among the most crucial steps. You are not interested in bite into large chunks of tuna, and you also don’t want the tuna to be so finely chopped that it transforms into tuna mush. I believe the mackerel will turn out fine if you cut it into 1/2-centimeter pieces.
Obtaining a good flavor harmony is also crucial. The quantities I’ve provided should work fine if you just throw everything in a bowl and stir it up, but for the finest tuna tartare, add the components one at a period, combine well, taste, and repeat as necessary.
Tartare of Mackerel
200g Mackerel
Gherkins for 5 cocktails
1/2 tsp of horseradish
One tiny scarlet scallion
Miniature green scallions, or 2
1/2 lime
Parsley stalks, 1/2 tsp
12 tsp. of low-sodium soy sauce
spices that have just been pulverized
1. The kosher pickles, red onion, spring scallions, and parsley should all be finely chopped. Separate them and put them away for the time being.
2. Cut the tuna into 1/2-centimeter pieces and transfer to a serving dish.
3. The gherkins, red radish, spring scallions, and parsley should be added in chopped form.
4. Toss in the rest of the seasonings and season to taste.
5. Prepare the steak in a display ring. I used thinly sliced marinated radishes and infant courgettes as garnish.
6. If you wait too long to serve, the tuna will begin to “cook” in the citrus liquid.