ROSS LUSTED’S

CELERIAC SALAD WITH TUNA DRESSING

SERVES 4

1 (750g) celeriac, peeled

Finely grated zest and juice of 1 lemon 2 tbs extra virgin olive oil, plus extra,

to serve

1 tbs toasted black sesame seeds Small celery leaves and bonito flakes,

to serve

TUNA DRESSING

100ml extra virgin olive oil

1/2 carrot, finely chopped

1/4 small fennel, finely chopped 1 celery stalk, finely chopped 1/4 red onion, finely chopped 1 garlic clove, finely chopped 11/2 tbs red wine vinegar 200ml chicken stock

1/4 tsp coriander seeds 100g portion yellowfin tuna 200g mayonnaise 1 tbs capers 2 anchovies

1-2 tsp lemon juice

To poach the tuna for the dressing, heat 2 tbs of the oil in a medium saucepan over medium heat. Add the chopped vegetables and cook, stirring occasionally, for 5 minutes until translucent. Add the vinegar and cook until reduced by half. Add the chicken stock, remaining 1/4 cup (60ml) oil and coriander seeds. Bring mixture to the boil and add the tuna. Transfer to a small container so tuna is fully submerged. Stand until cool (use tuna at once, or store in poaching liquid in the fridge until ready to use).

To finish the tuna dressing, remove the tuna from the poaching liquid and flake into small pieces. Place the mayonnaise, capers, anchovies and tuna in a food processor and whiz until a fine puree. Thin down with 1-2 tbs hot water. Transfer to a medium bowl. Season with salt flakes, freshly ground black pepper and the lemon juice. Chill until ready to use.

When ready to serve, grate the celeriac and dress with lemon juice and oil. Spread the tuna dressing over a serving plate. Top with the dressed celeriac. Sprinkle the salad with sesame seeds, celery leaves and bonito flakes. Finish with a little extra oil and lemon zest.