TUNA TARTARE

Methods and Directions

• Preheat oven to 250°C or highest temperature possible.
• Combine ingredients in a mixing bowl with a paddle attachment.
• Once the mixture comes together beat on high speed for about 7-10 minutes until the dough has developed.
• Place in an oiled bowl and leave to bulk ferment for 2-3 hours.
• Turn the dough out onto a well floured bench and cut in desired shape.
• Carefully transfer to a baking tray and bake for 16-20 minutes or until a hollow sound is made when you knock the base of the loaf.
• Once cool, slice thinly and cut circles out with a ring cutter.
• Place slices on a baguette tray to achieve a bend.

• Bring all ingredients except for gelatin to a simmer.
• Leave to steep and strain.
• Dissolve soaked gelatin then set at 1cm thickness. Cut into 1cm cubes.

• Emulsify all ingredients with a stick blender then dispense into 1cm diameter half-spherical moulds.
• Freeze and immerse in a sodium alginate bath (500 water, 2.5g calcium lactate) for 2 minutes.

• Dice tuna and season with fresh lemon zest.
• Toss with Dashi jelly cubes and press into small 3cm diameter foil moulds lined with cling-film. Press and leave in fridge to set.
• Turn out onto toasted curl and place yolk on top.
• Garnish with Bull’s Blood or Red Sorrel micro herbs and chilli strands.

• This dish also pairs well with Dilmah Yata Watte Single Region Tea and Dilmah Earl Grey Tea.