One of our favourite Great British Chefs, Shaun Rankin’s name is closely associated with Jersey, where he cooks homely yet innovative dishes using exceptional local produce. Rankin has also plied his trade at Charlie Trotter’s in Chicago, The Mayfair, The Black Bull Inn, Sumas, Longueville Manor and at Fraser’s in Perth, Australia.
With such a diversity of influences, Rankin says what unites his countless winning dishes is ‘fresh, seasonal produce. He always treats the produce with total respect, working on combinations of flavours using classic cooking methods but revamped in his own way’.
This starter from Shaun Rankin is a glorious fish cocktail, using raw tuna and scallops partially cooked by the acid of the ceviche-like lime marinade. Make the most of this yellowfin tuna recipe by ensuring your tuna is line or troll caught. Full recipe here on Great British Chefs, enjoy!