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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 49 - Tuna Ceviche with Rhubarb


Tuna Ceviche with Rhubarb

Serves 4



600g tuna, trimmed of bloodline


Macerated Rhubarb

1 stalk rhubarb, cut thinly on the diagonal

1/4 cup caster sugar

1 tbsp salt


Rhubarb Puree

2 stalks rhubarb, cut into 4cm pieces

juice 1/2 orange

2 tsp sugar


Creme Fraiche

100ml creme fraiche

salt and white pepper, to taste



60ml olive oil

20ml red wine vinegar

juice 1/2 orange

2 anchovies, finely chopped

1 clove garlic, finely chopped

2cm piece ginger, grated

salt and pepper, to taste



Fennel fronds


  • Preheat oven to 180c.
  • To prepare the tuna, cut into 1cm cubes and set aside in the fridge.
  • To make the macerated rhubarb, place rhubarb pieces, sugar and salt in a bowl and toss to combine. Cover and set aside in the fridge for 1 hour.
  • To make the rhubarb puree, place rhubarb in a roasting tray, cover with orange juice and place in the oven to roast for 30 minutes. Remove from oven and transfer rhubarb to a food processor, reserving cooking juices. Add sugar and process rhubarb to a smooth puree, adding reserved cooking juices, as required. Transfer to a squeeze bottle and set aside.
  • To make the creme fraiche, whisk creme fraiche, salt and pepper to soft peak stage. Transfer to a piping bag and set aside.
  • To make the dressing, place the anchovies, garlic, ginger, olive oil, vinegar and orange juice in a bowl and mix to combine. Allow to stand to infuse for 10 minutes. Strain dressing and season. Add chopped tuna and allow to sit in dressing for 30 minutes before serving.
  • To serve, place dressed tuna on the plate. Add macerated rhubarb and pipe on dots of rhubarb puree and creme fraiche. Drizzle with dressing and garnish with fennel fronds.