Guest Chef recipes

Tuna 7 seas

Category: Main dish

Ingredients for 1 portion:

  1. 200 gr. fresh tuna fillet
  2. 1 small celeriac
  3. 100 gr. fresh peas
  4. 50 gr. green asparagus cream
  5. 100 ml carrot juice
  6. 10 gr. Spice oil curry ginger
  7. 10 gr. Spice oil green herbs-garlic
  8. 10 gr. parsley
  9. 10 gr. dill
  10. 10 gr. Spicemix del mondo takoyaki
  11. 1 gr. gellan gum
  12. 300 ml milk
  13. 100 ml chicken stock
  14. 50 gr. Soya & black pepper sauce
  15. 12 gr. blueberry pearls
  16. 2-3 peas shoots
  17. 10 gr. sea salt
  18. 10 gr. pepper black “Lampong” whole
  19. Edible flowers (preferable amount)

Preparation time:  1 hour & Execution time: 7 minutes


  1. For the tuna:
    1. Batter the tuna with spicemix takoyaki.
    2. Spread with a pastry brush the tuna with spice oil herbs-garlic at the edges of it and then at the same place add the parsley and the drill.
    3. Saute in a pan for 1 minute at each side (it may take less than a minute depending on the fillet)
  2. For the celeriac puree:
    1. Clean and cut the celeriac into cubes.
    2. Add it in a pot along with milk, dairy cream, salt, pepper and boil them in a low heat for 40 minutes.
    3. Remove the celeriac pieces and place them in the blender along with 100ml of their broth and mix them.
  3. For the peas cream:
    1. Add in a blender the fresh pea, the asparagus cream, salt and pepper and blend them for 2-3 minutes.
  4. For the carrot coulis :
    1. In a small pot add the carrot juice, the spice oil curry ginger, the gellan gum and salt and let them reach at a boiling level.
    2. Remove them and cool them immediately in a good bain marie.
    3. Place it in a blender and mix it until it becomes a nice cream.
  5. Serve it out by putting the peas cream and the celeriac. Then add the tuna and the carrot coulis.
  6. Add the soya&black pepper sauce on the top of the tuna.
  7. Decorate the dish with pearls and shoots.

Enjoy your meal…
Special credis to Mira restaurant for their hospitality.

Chef: George Floros

Chef de cuisine in Mira since 2016

Μότο: “The harder you work for something the greater you will feel when you achieve it”