Tuna, Basil and Caviar - Chef Recipe by Jacopo Degli Esposti

Ingredients

Basil coulis:

6 bunches fresh basil
Salt and pepper to taste
Ice as needed

Tuna tartare:

80 g fresh bluefin tuna fillet, sashimi grade, diced to 0.5 cm
Potatoes as needed, peeled and a fine brunoise
Cherry tomatoes as needed, fine brunoise
Shallots as needed, fine brunoise
Drizzle extra virgin olive oil
Salt and pepper to taste

To plate:

80 g prepared tuna tartare
10 g caviar
Basil coulis as needed
5 fresh saltbush leaves

Method

Basil coulis:

Bring a large pot of well-salted water to the boil. Blanch basil for 4 minutes. Transfer immediately to an ice bath to stop cooking and preserve colour.

Drain well and blend until smooth. Season with salt and pepper; set aside.

Tuna tartare:

Blanch potatoes in salted boiling water until just tender; cool slightly. Cut potatoes into fine brunoise.

Dice cherry tomatoes and shallots into brunoise.

Cut sashimi-grade tuna into 0.5 cm cubes. Gently combine tuna, potatoes, tomatoes and shallots. Drizzle with extra virgin olive oil and season with salt and pepper.

To plate:

Place a ring mould in the centre of a deep plate. Spoon in 80 g tuna tartare; press lightly to hold its shape. Spoon basil coulis around the tartare to form a smooth green pool.

Spread 10 g Baerii caviar evenly over the top. Remove ring mould carefully.

Garnish with 5 fresh saltbush leaves.

Recipe provided by La Madonna Restaurant & Bar