Fresh tuna and pearl barley with grapefruit vinaigrette

Episode 8 of Neill Anthony – The Private Chef is all about platters. Here he shares his recipe for fresh tuna and pearl barley with grapefruit vinaigrette.

Serves: 8


1.5kg fresh Yellowfin tuna
olive oil
rocket cress (garnish)
300 g pearl barley
1 T cumin
1 T cayenne pepper
juice of half a lemon
1l grapefruit juice
60 ml olive oil


For the barley
1. Place a large (2 litre) pot of water over a high heat
2. Bring to the boil
3. Add barley to water
4. Boil for 30min or until tender
5. Strain and set aside
6. Toast cumin and cayenne in a pot until fragrant
7. Add spices to barley and mix through
8. Season with salt and lemon juice and set aside

For the vinaigrette
1. Place grapefruit juice into a medium pan over a medium heat
2. Reduce to 300ml
3. Whisk in oilve oil to form vinaigrette and set aside

For the tuna
1. Portion and trim tuna
2. Season with salt and olive oil
3. Sear in hot pan (+- 1 min each side)
4. Baste tuna with grapefruit vinaigrette (10 seconds each side)
5. Remove from pan and place on board

To serve 
1. Dress barley with grapefruit vinaigrette and olive oil
2. Slice tuna, drizzle with excess vinaigrette from pan
3. Spoon mounds of barley on board
4. Finish with seasoning and olive oil and rocket cress

Private Chef is the reality cooking series that provides a glimpse into the secret, day-today life of Neill Anthony, a private chef in South Africa. Catch a double-bill every Thursday from 8pm to 9pm on DSTV's The Food Network (channel 175).

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