40 g Extra virgin olive oil (Alto brand)
12 g Lime juice
6 g Colatura di alici
Fine salt to taste
125 g Pistachios peeled
20 g Pistachio paste "di Bronte"
140 g Cold water
5 g Apple vinegar
25 g Grape seed oil
0.3 g Xanthan gum
Fine salt to taste
Yellowfin Tuna Crudo:
500 g Yellowfin tuna (centre cut)
Purple Carrot Base:
50 g Purple carrot peeled, small diced
250 g Dutch cream potato, peeled, small diced
200 g Mussel water
10 g Bonito oil
2.5 g Wakame
30 g Colatura di alici
400 g Carrot base (recipe above)
16 g Rice flour
16 g Tapioca flour
1 small jar Ocean Trout roe
To make the lime dressing, combine all the ingredients in a jar and blend with the bar blender until emulsified. Transfer dressing to a squeeze bottle.
For the pistachio puree, blend all the ingredients, except xanthan gum and salt, together in a bar blender at maximum speed for one minute until it becomes a puree. Add xanthan gum and salt and blend again until smooth. With a plastic spatula transfer the puree to piping bags and tie the end of the bag closed. Keep in fridge until needed.
Use a fine microplane to grate the pistachios.
To prepare the Yellowfin tuna, place tuna on a clean cutting board and remove any silver skin or sinew. Cut tuna into small cubes, 0.5cm. Always work with raw tuna in a clean bowl sitting inside a bowl of iced water to keep the tuna cold without getting it wet.
For the chips, combine all the ingredients together with a bar blender at maximum speed for five minutes. Strain through a fine sieve. Add salt to taste and transfer to piping bags. Allow the mix to reach room temperature. Lay baking paper sheets on the table, pipe out approximately 100g of the cream and spread it over the baking sheets with the spatula to 1 mm thickness. Leave to dry out at room temperature. (Takes 1 to 2 days depending on the weather). Deep fry at 180º for few seconds until crispy.
To assemble, pipe some pistachio puree straight onto the plate, roughly 7 cm circle. Dress the tuna with the lime dressing, approximately 5 g dressing per portion. On top of the puree, add a heaped mound of the dressed tuna, 30-50 g per plate. Add a layer of grated pistachio over the top of the tuna. We suggest 1 tablespoon per plate, it’s easiest to hold the spoon of pistachio over the tuna and gently tap the spoon until the tuna is covered evenly. Add 3-4 sprigs of samphire evenly spread around the mound. Slide 1 teaspoon of ocean trout roe gently onto the centre of the dish. Add 3 of the purple chips leaning against the sides of the mound. Approximately 1 inch sized chips.
Recipe provided by Ormeggio at The Spit