Zing Zing Recipe Rundown: Tuna Escabeche + Yellow Split Pea Purée

At Zing Zing restaurant, Executive Chef Grant Lynott is known to captivate the senses of every guest who walks through his doors. And while his innovative no-menu concept denotes a constantly changing ingredient list, Chef Grant has a few dishes that are unwavering fan favorites. In our new recipe rundown feature, we’re offering a peek at his delectable, locally-sourced Tuna Escabeche with Yellow Split Pea Purée—an entrée that you, too, can now make at home and wow your own guests.

Tuna Escabeche


2 4-5 oz fillets of oily fish such as mackerel or tuna steaks
4 tablespoons olive oil
½ onion, peeled and thinly sliced
Pinch of salt, extra if needed
1 bay leaf, torn
2 garlic cloves, peeled and thinly sliced
3 tablespoons white wine vinegar
2 tablespoons flat-leaf parsley, finely chopped


  1. Heat the oil in a frying pan set over medium heat. Gently sear the fish fillets or steaks for a couple of minutes on each side. Remove and set aside. 
  2. Pour the oil from cooking the fish into a small pan, add the onion, salt, and bay leaf and sauté gently over a low-medium heat until the onion is translucent. After about 5 minutes, add the garlic and cook for a further 1-2 minutes. Next, add the vinegar and bring to the boil. Turn the heat down and simmer gently for a couple of minutes. 
  3. Remove from the heat and allow to cool a little before adding the parsley. Stir, then pour over the cooked fish. Leave to cool before serving at room temperature. Taste before serving and add more salt if necessary.

Yellow Split Pea Purée


1 cup yellow split peas
3 cups water
½ red onion, peeled
3 garlic cloves, peeled and smashed
½ teaspoon kosher salt
2 tablespoons of olive oil, plus more for serving (use the good stuff)
Paprika or crushed red pepper flakes, for serving
Parsley, for serving (optional)
Salt and black pepper


  1. Place split peas in a pot and cover with the water. Bring to a boil and skim off any foam that rises to the surface. Turn down the heat until the mixture bubbles only occasionally, then add the peeled half of the onion, garlic, and the salt. Cook until split peas are very tender, just over an hour.
  2. When the peas are beginning to fall apart, turn off the heat, taste, and add more salt if necessary. Add 2 tablespoons of olive oil and a few turns of black pepper. Use an immersion blender or tabletop blender to purée mixture to desired smoothness (I like mine still a little chunky), or just use the back of your spoon if you’re feeling lazy. Return to the heat and cook for a minute or two more, until quite thick. 

To serve: Spoon the purée on a large plate and place sliced and dressed fish on top. Garnish with a generous drizzle of olive oil, a sprinkle of paprika or crushed red pepper flakes, and chopped parsley.

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