Virgin raspberry daiquiri with sumac tuna. Photo / Babiche Martens
Virgin raspberry daiquiri with sumac tuna. Photo / Babiche Martens
KEY POINTS:
Serves 6
VIRGIN RASPBERRY DAIQUIRI Per person:
4 oz raspberry puree
2 oz pineapple juice
1/2 oz lemon juice
1 tsp caster sugar
1/2 oz raspberry syrup (use Monin brand if available)
1/2 cup of crushed ice
Fresh raspberries to garnish
SUMAC TUNA
600g tuna
2 Tbs olive oil
1 Tbs sumac
Sea salt and freshlyground pepper
1. Blend all cocktail ingredients briefly, pour into glasses and garnish with fresh raspberries.
2. Cut the tuna into small cubes and marinate with the oil, sumac, salt and pepper for an hour, then sear briefly in a hot pan, serve with skewers.
