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New series - Favourites. Where I recreate some of my favourite dishes from restaurants I've eaten at or worked in. First up Cumulus Inc’s Tuna Tartare with Crushed Peas. A dish that has stood the test of time in the Melbourne dining scene. Recipe Ingredients - 300g sashimi grade tuna, diced into 2cm cubes - 100g of fresh peas, blanched and refreshed in cold water - 1 spring onion white, sliced thin - A small handful of torn mint - 1 anchovy - 2 tbsp good olive oil - 1 tbsp balsamic vinegar - 1 tbsp light soy - Juice of a lemon - 60g whipped goats cheese (simply add a small amount of milk and goats cheese to a bowl and whisk until smooth) Method 1. Start by crushing the anchovy in a bowl with olive oil, soy and balsamic. 2. Add the tuna to the bowl and fold the dressing through the fish. 3. In a separate bowl add the peas, spring onions, and mint and dress with olive oil, lemon juice, and salt. 4. To plate, add the goat cheese then the pea salad on top of that and finally lay on the tuna.

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