Dilmah Seven Star Tea

Tuna Tataki, Salad of Roasted Peach and Greens with Mango and Strawberry Infused

Food : Appetisers

Tuna Tataki, Salad of Roasted Peach and Greens with Mango and Strawberry Infused


  • 600g Tuna loin
  • 5cl Olive oil
  • 5g Iodized salt
  • 4g Crushed black pepper
  • 20g White sesame
  • 20g Black sesame

For the peach

  • 250g Yellow peach in syrup
  • 50g Butter
  • 3g Salt
  • 1g Grounded black pepper

For the salad

  • 300g Romaine lettuce heart
  • 100g Oat tree leaf lettuce
  • 100g Frisee lettuce (yellow part)
  • 50g Celery leaves (yellow)
  • Rocket lettuce (young)

For the mango and strawberry vinaigrette

  • 15g Mango strawberry tea leaves
  • 10cl Water at 90°C
  • 20g Honey
  • 8cl Olive oil
  • 4cl Lemon juice
  • 5g Salt
  • 3g Black pepper (freshly grounded)


Slice the tuna loin into 25cm x 3cm x 3cm.

Brush the tuna with olive oil.

Season with salt and pepper.

Quickly sear the loin until the loin has changed its colour.

Roll each piece into the black and white sesame.

Cool then store in the chiller while prepping the other ingredients.

Once cooled, slice equally into 30 pieces as demonstrated in the picture.

For the peach

Cut each peach halves into six segments.

Heat up the butter in a non-stick pan. Roast the peach to a golden brown glaze.

Season accordingly.

For the salad

Toss the lettuces with the vinaigrette and arrange as per the picture.

For the mango and strawberry vinaigrette

Steep the tea for 8 minutes and strain.

Whisk in the olive oil and lemon.

Add salt and pepper to taste.

Assembly / Finishing

Roasted peach segments as a fan (3 pieces p/p).

Arrange the 3 pieces of tuna tataki at the opposite of the peach in order to form an ovaloid shape.

Arrange the salad in the middle, the romaine leaf taking support on the peach segments allowing the salad to be upward.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Mango and Strawberry