Country preference? Choose the preferred country to view local content and get a better experience.
Making the pickled rhubarb
Add rhubarb into a sterilised jar and set aside.
Add vinegar, water, salt, sugar, ginger, bay leaf and clove into a saucepan.
Simmer for 2 minutes on a medium-low heat, until the sugar and salt have dissolved.
Pour the brine over the rhubarb and cover with a lid.
Chill in the fridge overnight.
Making the basil oil
Fit the Knife Blade.
Add basil leaves, salt and olive oil into the appliance bowl.
Blend for 2 minutes, until finely chopped.
Place a piece of muslin cloth over a jug and strain the basil oil through the cloth.
Tip: Alternatively use a clean tea towel.
Cover the jug and chill in the fridge until needed.
Arrange tuna slices on serving plates.
Drizzle with basil oil and top with pickled rhubarb.
Decorate with chives.
Serve.
Make sure you use sushi grade tuna to ensure it has been correctly prepared for raw consumption.
Making the pickled rhubarb
Add rhubarb into a sterilised jar and set aside.
Add vinegar, water, salt, sugar, ginger, bay leaf and clove into a saucepan.
Simmer for 2 minutes on a medium-low heat, until the sugar and salt have dissolved.
Pour the brine over the rhubarb and cover with a lid.
Chill in the fridge overnight.
Making the basil oil
Fit the Knife Blade.
Add basil leaves, salt and olive oil into the appliance bowl.
Blend for 2 minutes, until finely chopped.
Place a piece of muslin cloth over a jug and strain the basil oil through the cloth.
Tip: Alternatively use a clean tea towel.
Cover the jug and chill in the fridge until needed.
Arrange tuna slices on serving plates.
Drizzle with basil oil and top with pickled rhubarb.
Decorate with chives.
Serve.