We pan-seared a tuna steak in soy, coriander and honey to then serve it with stir-fried samphire over an open peat fire on the beach. The taste had a lovely sweetness, like a peated sponge cake, while a tinge of lemony zing combined with roasted, salted pistachios and crispy seaweed made this an enticing combination.
| Seller | Size | Updated | Price |
|---|---|---|---|
| The Scotch Malt Whisky Society — SMWS 137.16 Soft, spongy sphagnum peat moss | 750 ml | £90.00 |