For 4 people
For the tuna marinade 30 g of bread 1 g of cochineal the juice of half a lemon 100 g of 0´4 olive oil 30 g of fried sunflower seeds 2 strong mint leaves salt and sugar
For the tuna fillets 500 g of bonito tuna salt, ginger
For the cochineal sauce 0.2 g of cochineal 100 g of 0´4 olive oil 5 g of sugar salt
For the bed of cochineal 500 g of bonito soup (*) 25 g of vegetable gelling agent 2 g of agar 1 g of cochineal salt and powdered ginger
For the green bed the green part of 3 leeks water and salt
different varieties and colours of edible flowers
(*) bonito soup 1 l of water, 1 leek and 200 g of sliced bonito, salt and powdered ginger.
For the bonito soup Cook on a low heat for an hour. Strain and add salt and ginger to taste.
For the bonito tuna marinade Mix and chop all the ingredients. Add salt and pepper.
For the bonito tuna fillets Cut the tuna fillets into rectangles. Smoke them lightly for 4 minutes in the smoker. Mature and add a little ginger Add the marinade and grill to release the juices.
For the cochineal sauce Chop all the ingredients together. Boil lightly and strain. Leave to rest.
For the bed of cochineal Mix all the ingredients together when cold and boil them. Stretch a very fine plastic film over the top. When everything has gelled together, cut out a circular piece. Keep covered with paper until ready to use.
For the green bed Cut the leeks up roughly and cook in water with a pinch of salt. When cooked, place them in the Thermomix and chop for just an instant, to obtain a thick, very fibrous or stringy purée. Spread thinly on a sheet of film and leave to dry at 60° C. When dry, cut the layers into triangles. Before serving, add a drizzle of olive oil.
Finish and presentation Place the bonito tuna fillet on a plate, leaving it to rest with the cochineal sauce sprinkled with scales of salt. Place the round bed of cochineal and the triangular green bed at the side. Decorate with herbs and edible flowers.
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