Mark Geddis joins Stacey in the Whānau Living kitchen making a Tuna Tartare and then a Whole Roasted John Dory with Crushed Pea & Broadbeans and a Salsa Verde
Roasted John Dory, with crushed Pea & Broad-bean, Walnuts, and Salsa Verde by Mark Geddis 
Makes 2 • Prep 20-minutes • Cook 8-minutes


2 x Baby John Dory (350–500-grams each)
400-grams Fresh Garden Peas (in pods)
400-grams Fresh Broad Beans (in pods)
100-grams Walnuts (chopped roughly)
Olive Oil
Cracked Pepper & Salt
Lemon Wedge


50-grams bunch of Flat Leaf Parsley
50-grams bunch of Mint
2 Garlic Cloves
3 Tablespoons Dijon mustard
200-mills Olive Oil
50-grams Capers
2 Tablespoons Sherry Vinegar


To cook the peas and broad beans – shell both into separate bowls, have one medium sized pot of salted water on the boil plus 2 small bowls of icy water, drop the peas in the boiling water for 2 mins and scoop out with a small sieve then straight into icy water, do the same process for the broad bean but cook for 3 minutes, once the broad beans have cooled down strain all excess water and peel of the outside layer of the bean after that roughly chop the beans and combine with the peas & chopped walnuts, add small amount of olive oil, cracked pepper & salt to taste.

For the salsa Verde, chop the herbs, caper and garlic, Add mustard and combine. Transfer the mixture to a bowl and stir in the olive oil. Add the sherry vinegar, little by little, stirring and tasting as you go – READY!

Preparing the John Dory you will need a sharp pair of scissors! Start cutting the head from the bottom of the belly and up then cut all the spikes off, once that’s done wash the fish under cold water and get rid of all guts, then pad down with a dry towel, your fish is ready to cook now! Have the oven preheated 200oC, season fish on both sides with sea salt, place an oven proof non-stick pan on heat with a good drizzle of olive oil, once pan is slightly smoking place the fish in carefully! Let the fish cook for 1 minute, then turn the heat down to medium high, cook for a further 2 minutes, then turn the fish over and now place in the oven – cook for 3 – 4 minutes, once ready squeeze a small wedge of lemon and a small knob of butter in the pan baste the fish for a few seconds then ready to plate!

Tuna Tartare, Rock Melon, Pickled Radish, Sesame, Puffed Rice by Mark Geddis 
Makes 2 • Prep 30-minutes


1 bunch of Radishes
1/3 Cup Caster Sugar
1 Cup Water
1/2 Cup White Vinegar
500-mills Canola Oil
100-grams Black Rice
1 Rock Melon
300-grams Fresh Tuna Loin
1 small bunch Fresh Coriander
1 small bunch Spring Onion
3 Large Kitchen Spoons White Vinegar
2 Large Kitchen Spoons Soy Sauce
1 Large Kitchen Spoons Sesame Oil
Sea Salt to season


Start cutting 4 radishes into small wedges and place into a small bowl, now put 1/3 cup caster sugar, 1 cup water and 1/2 cup of white vinegar into a small pot and bring up to the boil once ready pour into the bowl of radishes and place the fridge to cool.

For the puffed rice you will need 2 small pots and a sieve – heat the canola oil in one of the pots for a few minutes test the heat by dropping a few grains of rice in, if they puff up straight away, then the oil is ready, now put the rest of the rice in, once ready quickly transfer into the empty pot using the sieve to catch the rice, keep aside for garnish later.


Cut the rock melon & Tuna loin into 1⁄2 cm size dice and place into a large bowl also adding the chopped coriander & spring onion, for the dressing – 3 large kitchen spoons of white vinegar 2 soy sauce 1 sesame oil now combine with the tartare mix and season with sea salt now serve, on the plate place 3 large spoonful’s of the tartare apart from each other and garnish with the pickled radish, puffed rice and coriander sprigs, and serve.


Other types of fish you could use (alternative to Tuna)

To get the .pdf version click here.

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