Beetroot cured Tuna loin served with textures of beetroot and citrus

Tuna loin400g fresh tuna loin
2 large beetroot
250g rock salt
250g granulated sugar
1⁄4 cup Simonsig Brut Rose 1 lemon

Boilthebeetrootinwateruntilsoft.Taketheskinoffandblenduntilsmooth. Leave to cool down.
Mixthesugar,salt,brutroseandthejuiceandzestof1lemontogether.Add some of the beetroot puree and rub the whole mix onto the tuna loin. Leave some of the puree for plating.
Leavetocureforabout2hours.
Rinseoffthemixandcutthetunainto4andthenintoslices.Itshouldbeenough for about 4 people, about 100g per person.

Beetroot garnish

Using rainbow carrot baby beetroot, sort them into their 3 colours, golden, candy and red.

Candy beetroot – wash off the beetroot and make sure you get all the sand out. Then slice on a mandolyn, the thinnest as possible. Keep these slices in ice water to keep it crisp until plating.

Golden beetroot – boil the beetroot into water until soft. Then take the skin off and undercover with a hot pickling liquid to pickle them. To make a pickling liquid boil together the following:
1 cup water

1 cup vinegar
1 cup white sugar
1 teaspoon pink peppercorns 1 teaspoon salt

Red beetroot – cut off the tops of the beetroot and boil the beetroot in water until tender, not completely soft. Then cut in halve and season with olive oil, salt and pepper. Roast in the oven until golden.

Preserved citrus peel

Peel the outer skin of about 5 lemons. Then boil the skins 3 times in cold water. Then slice the skins into thin julienne. Make s simple syrup(1/2 cup water:1/2 cup sugar) and pour over the sliced lemon peel.

Lemon vinagrette

1 Tablespoon dijon mustard
2 Tablespoons honey
juice of 4 lemons
100ml sunflower oil◦ mix everything together to form an emulsion – use to garnishTo plate use all the ingredients:

beetroot cured tuna
beetroot puree
candy beetroot slices
golden pickled beets
roasted red beets
garnish with peashoots

Simonsig Cape blend