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Simon West’s Carpaccio of yellow fin tuna with ASHBOLT Olive Oil

salad of fennel, grapes and olives with Ashbolt Extra Virgin olive oil

Simon West
Meadowbank Estate Vineyard



Step 1

Wrap the piece of tuna in cling film to form a cylinder and place in the freezer for 15 – 20 minutes. This will allow the tuna to firm up and become easier to slice.

Step 2

In a bowl toss fennel, olives, grapes and capers with lemon juice, a pinch of sea salt, cracked pepper and 50ml of the olive oil.

Step 3

Take tuna from freezer, unwrap and slice as fine as possible. Distribute evenly between four plates. Top the tuna with salad and drizzle the remaining olive oil over the fish, season with sea salt and pepper.

Submitted by: Anne Ashbolt

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