Asset 2
Attention icon

For help with Local or Nationwide Delivery and Click and Collect orders please email or call 07393 742 704

Erin MacDonald

Hailing from the rugged Canadian island of Newfoundland, Chef Erin is a Native American of the Mi’kmaq Qalipu Tribe (Pronounced: ha-lee-boo, Meaning: Caribou). As a Native American it should come as no surprise that her introduction to the kitchen was with wild game, such as caribou and moose, as well as traditionally procured wild produce, berries, mushrooms, and herbs.

Her quest to understand international cuisine took her to the island of Taiwan and then to Dubai, where she was formally trained in classic French culinary techniques. She currently lives in Abu Dhabi, where she has worked for the Canadian hotelier, Fairmont, and at the British culinary superstar Chef Marco Pierre White’s restaurant.

Join Chef Erin in Shifting Sands as she searches for the desert truffle in the fabled Empty Quarter; fishes for barracuda in the Strait of Hormuz; visits the exotic spice island of Zanzibar; explores the hidden souks in the Sultanate of Oman; and discovers the secret delights of the Honey Mountains.

Video Description

Classically trained in the French tradition of cooking, Chef Erin MacDonald also likes to experiment and constantly try new dishes. Learn some of her favourite, international dishes in this masterclass, from the comfort of home.

Learn how to make another Italian dish in this episode, tuna crudo. In Italian, crudo means raw, so this tuna crudo dish is incredibly fresh and zesty, as it is also drizzled with lemon.

Join Parson's Nose Club NOW

Join Parson's Nose club and get exclusive weekly discount codes, event invitations, new videos and recipes as well as so much more.

Jon the Club Now


1 tuna steak

1/4 red pepper, chopped

1/4 yellow pepper, chopped

1 lemon wedge

1 tbsp of ketchup

1 tbsp of mayo

½ tsp of soy sauce

½ tsp sambal

3 drops sesame oil

Lettuce leaves (baby gem)

Sesame seeds (white)


Chop the tuna into cubes and place into a bowl.

Put the ketchup and mayo into the bowl.

Put the soy sauce, sambal and sesame sauce oil the bowl.

Separate the lettuce leaves.

Spoon the tuna mixture into the leaves.

Add a couple of strips of the peppers.

Add a squeeze of lemon juice over the top.

Sprinkle with sesame seeds.