Tuna tartare betel leaf
Servings 8 serves
Ingredients
SEA URCHIN CARAMEL
- 24 g dashi stock
- 12 g mirin
- 12 g cooking sake
- 20 g brown sugar
- 12 g light soy
- 30 g soft butter
- 16 g red wine vinegar
- 15 g sea urchin roe
- 200 ml extra virgin olive oil
- Red chilli to taste
- Thyme to taste
- Rosemary to taste
TUNA TARTARE ON BETEL LEAF
- 150 g Southern Bluefin Tuna finely diced
- 8 betel leaves
- 4 g eshallot finely diced
- 4 g ginger finely diced
- 6 g habanero finely diced
- 10 g lemon agrumato
- 12 g smoked soy sauce
- 10 g cider vinegar
- 30 g rubigold apples finely diced
- Sea salt to taste
- Pepper de espelette to taste
Instructions
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Prep sea urchin caramel by combining dashi stock, mirin, cooking sake, brown sugar and light soy into a pot and reduce to a third. Let reduction chill to room temperature.
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Once cool, blend red wine vinegar, red chilli, a few thyme and rosemary leaves and sea urchin roe into the reduction. Then blend in EVOO.
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Prep all tuna tartare ingredients and combine. Then portion out evenly onto eight betel leaves.
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Garnish with the sea urchin caramel, julienne kohlrabi and fried Old Man’s saltbush.