Tuna Carpaccio
A refreshing starter that celebrates the purity of the sea. An irresistible invitation to explore delicate flavours, enhanced by citrus touches and subtle contrasts.
Ingredients:
Ingredients for 8 pax
Fresh tuna - 0.500 kg
Celery root - 0.100 kg
Salt - 0.160 kg
Pennyroyal - 0.050 kg
Coriander - 0.050 kg
Chives - 0.050 kg
Pine nuts - 0.100 kg
Basil - 0.100 kg
Sage - 0.050 kg
Chicken stock - 100 ml
Olive oil - 0.040 ml
Balsamic vinegar - 0.010
Ground black pepper - 0.006 kg
Maizena flour - 0.100 kg
Taylor's 10 Year Old Tawny - 10 cl
Preparation method:
For the tuna carpaccio
Prepare the tuna, removing excess fat, skin and possible cartilage. Marinate in salt, pennyroyal, coriander and chives for about 2 hours. Marinate the tuna for 30 minutes in Taylor's 10 year. After curing, remove all the salt and flavourings and wrap the tuna in cling film to form a roll. Freeze. Marinate the tuna for 30 min with Taylor's 10 year old.
Celery stalk
Wash the celery stalk well and use a peeler to remove all the fibre from the outside of the stalk. Thinly slice into julienne, roll in cornflour and fry in oil preheated to 160ºC until golden brown. Set aside.
Carpaccio sauce
Grind the pine nuts very finely with the olive oil, basil, sage, balsamic vinegar, salt and pepper. When you have a homogeneous sauce, finish the sauce by whisking at a low speed with the chicken stock.
To finish
Finely slice the tuna and arrange on a plate. Wait about 15 minutes, pour the sauce over the tuna carpaccio and finish with a sprinkling of fried celery stalks.
