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Adjust Servings:
60 grams tuna
3 tablespoons sesame seed/pepper mix
10 millilitres fava bean cream
10 millilitres beetroot puree
1 medium scallop
15 grams granny smith apple
1 medium scampi
30 millilitres citric juice
15 grams cucumber
5 grams beetroot powder
pinch chilli strands
small strip nori seaweed
black pepper
garlic chips
keta caviar
wild bergamot
caper powder
Himalayan sea salt
beetroot powder
Fava Bean Cream
100 grams fava beans
15 grams Butter
50 millilitres single cream
Beetroot Puree
375 grams beetroot
1/2 clove garlic
1 teaspoon red wine vinegar
1/2 tablespoon fresh thyme leaves
25 grams unsalted butter
  • Serves 2
  • Medium


  • Garnish

  • Fava Bean Cream

  • Beetroot Puree


  1. Roll a strip of fresh tuna in the sesame/pepper mix and then sear in a hot smoking pan until seared evenly on all sides.
  2. Remove from pan and cut at an angle to achieve a triangular shape.
  3. Clean scampi and then marinade in equal parts lemon and mandarin juice with seasoning and a drizzle of olive oil for approx. 2 mins.
  4. Then place on a cucumber infused vinaigrette and season with beetroot powder.
  5. Sear a scored scallop in a hot pan for approx. 2 mins and then remove and trim, and then wrap in a strip of nori seaweed.
  6. Top the scallop with granny smith apple brunoise and garnish with keta caviar pearls and chilli strands.

Fava Bean Cream

  1. Clean the fava beans and discard the husk
  2. Heat the butter in a large pan until foamy, add the fava beans, season with a little salt and sweat gently over a low heat for approx. 2 mins
  3. Drain in a colander then transfer cooked beans to a blender,
  4. Cover blender with a tight fitting lid and blend on slow speed to start puree.
  5. When blending the puree  start on low speed then slowly speed up.
  6. Bring single cream to boil and drizzle into mixture while still blending.
  7. You should have a thick smooth puree, pass through fine strainer and check for seasoning, this can be done advance and will keep in a fridge for 1-2 days.

Beetroot Puree

  1. Preheat the oven to 180 C.
  2. Wash the beetroot and trim the stalks to 1cm, but leave the skins and roots on.
  3. Wrap each wet beetroot individually in foil and place in a roasting tin.
  4. Cook for approx 1 hour 30 minutes.
  5. Using a knife, slip off and discard the skins.
  6. Chop the flesh and place in a blender with the garlic, vinegar, thyme and butter.
  7. Season and whizz to a smooth purée.
  8. You can prepare in advance up to this stage and keep in the fridge for a few days.
  9. You just require a small spoon on the plate under the seared scallop.
  10. To complement the dish serve with fava bean cream and beetroot puree, garlic chips and a seasoning of Himalayan sea salt and caper powder.

Radovan Blagić

Radovan Blagić, executive chef at the Monte Mulini Hotel, began his cooking career at the Rovinj-based Valalta campsite, where he gained invaluable experience at a large fish restaurant. Afterwards, he transferred to the Angelo d'Oro Hotel, where he extended his knowledge of presentation and organization. In 2008 he started working at the Adriatic Hotel under his mentor Priska Thuring, who taught him the most, he claims. He used to be her right arm and her shift supervisor, and soon was appointed chef. In 2014 he was appointed deputy head chef at the Monte Mulini, and now he is the executive chef. Even though, personally, he prefers more traditional dishes, he prefers cooking international dishes for his guests, at the same time creating symphonies of flavors and top-quality presentations. Today you can try his cuisine at the Wine Vault restaurant at Monte Mulini Hotel in Rovinj.

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