Cerviche of tuna and scallops with melon and tomato sorbet

Method

1. For the Tomato Sorbet: put the tomato juice and sugar in a saucepan and bring to the boil. Add the chopped baby plum tomatoes and bring back to the boil. Blend the mixture in a food processor, strain through a sieve and add the lime juice. Cool and freeze in an ice-cream machine.

2. For the Cerviche and Salad: separate the tuna loin into four pieces and further slice each piece into 5. Slice each scallop into thirds.

3. Cut the melon in half, deseed, and cut away the skin. Slice finely, lay the slices onto four plates, and top with the tuna and scallops.

4. Mix the lime and sugar together with a pinch of salt and spoon over the tuna, scallops and melon. Top with the coriander, extra virgin olive oil, orange segments and baby gem leaves.

5. Just before serving scoop a ball of tomato sorbet into the centre of each plate.

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Ingredients

For the Tomato Sorbet

500ml tomato juice
250g Sugar
200g plum tomatoes
1 lime, juice only

For the Cerviche and Salad

360g tuna loin
4 large Scallops
1 small very ripe cantaloupe melon
2 limes, juice only
1 tsp Sugar
small bunch of coriander, leaves picked from their stalks and sliced
6 tbsp extra virgin olive oil
2 oranges, segmented
2 blood oranges, segmented
2 hearts of baby gem lettuce, leaves separated

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