Brandywine Restaurant’s Tuna Tartare Recipe

Brandywine Restaurant’s Tuna Tartare Recipe

Serves 3


Saku tuna 300g

Chopped red peppers – 15g

Finely chopped red onion – 10g

Chopped green mangoes – 45 g

Chopped parsley – 45g

Lemon juice – 5ml

Avocado guacamole – 15g

Tartare sauce (separate recipe)

Guacamole mix:

1 mashed avocado

5ml lime juice

Dash of salt

60g of finely chopped red onion

5 g chopped cilantro

1 diced plum tomato

5g of mince garlic

1 pinch of ground cayenne pepper



Use a metal stacking tower to layer the ingredients as shown in the photo.

For the base of the tartare combine chopped cucumber and guacamole.

For the tuna (middle of the tower), cut tuna into half centimeter cubes and mix with tartare sauce (separate recipe below). Season with salt and pepper and lemon juice.

Tartare Sauce Ingredients:

4 tbsp ketchup

1 tbsp of tabasco

2 eggs

2 tbsp Worcestershire sauce

1 pinch salt

1 pinch pepper

Whisk ingredients together.

For the salsa (top of the tower), combine red peppers, green peppers, mango, parsley and salt and pepper.

Chef Kayleigh DriverAbout the Chef:

This recipe is brought to you by Chef Kayleigh Driver. Kayleigh was born in the BVI and has an associate degree in Culinary Arts from HLS Community College. Kayleigh went on to complete her internship at Scrub Island Resort. Kayleigh then moved on to work at both TripAdvisor’s top-rated restaurants in Tortola – Brandywine Bay & The Dove. Kayleigh stays true to her BVI roots and uses local produce as much as possible. Supporting local farmers and fishermen is an integral part of her cooking philosophy. “No fuss food” is how Kayleigh describes her food.

About Brandywine Estate Restaurant:

Located on Tortola’s southern coast and perched on the hillside with sweeping views overlooking the channel, Brandywine Estate Restaurant stands an impressive structure with its beautiful, vaulted terrace, which enjoys the cooling sea breezes. Recently redecorated with crisp blue and white linens for a wonderful Mediterranean bistro experience with Gallic flair.


For more information, call: (284) 495-2301 or e-mail:


About The Author


This site uses Akismet to reduce spam. Learn how your comment data is processed.