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La Colombe Tinned Tuna

INGREDIENTS: Chipotle dressing

  • 50g chipotle
  • 100ml balsamic
  • 3 garlic cloves
  • 1 sprig rosemary
  • 200g palm sugar
  • 75ml light soy
  • 2 bay leaves
  • 10ml Dijon mustard
  • 200ml canola oil

 

Avocado mousse

  • 6 ripe quality avocados
  • 10g coriander
  • 2 leaves gelatine (bloomed and mixed with 2 tablespoons of warm cream)
  • salt  to taste
  • 2g sugar
  • 10ml lemon juice

 

Confit lemon

  • 1kg lemons (over ripe yellow)
  • 1 liter canola oil

 

Pickled shiitake

  • 150g shiitake cleaned and trimmed
  • 150ml balsamic vinegar
  • 25ml light soy
  • 100g palm sugar
  • 2 sticks rosemary
  • 1 bay leaf
  • 3 garlic cloves

 

Spiced broth

  • 10g sesame oil
  • 150g shallots
  • 30g ginger
  • 6 spring onions
  • 5 clove garlic
  • 6 stems lemongrass
  • 3 kombu
  • 50g bonito flakes
  • 20g chipotle
  • 20g salt
  • 20g sugar
  • 1 litre chicken stock
  • 200g mirin
  • 60g sake
  • 30g lemon juice
  • juice of 2 limes

 

Ponzu gel

  • 9g agar
  • 70g sugar
  • 400ml ponzu
  • 320ml light soy

 

Tartare

  • 5g chopped coriander
  • 40g finely chopped shallot
  • 1g chopped pickled ginger
  • 500g chopped tuna
  • ½ avocado chopped(dressed in lemon juice)
  • chipotle dressing

 

Pickled mustard seeds

  • 1kg yellow mustard seeds- soaked in water
  • 400ml white wine
  • 200ml white wine vinegar
  • 120g sugar
  • 400g glucose
  • 2 sprigs thyme
  • 2 tablespoons wholegrain mustard
  • 1 teaspoon Dijon mustard

 

Tuna tataki

  • 1kg tuna, loined

 

METHOD

Chipotle dressing

  1. Combine chipotle, balsamic, garlic, rosemary, sugar, light soy and bay leaves in a pot.
  2. Reduce until thickened and allow to cool.
  3. Blend in the mustard and emulsifying with canola oil.

 

Avocado mousse

  1. Blend the avocados and coriander until very smooth.
  2. Add the gelatine mixture and pass through a drum sieve or chinois. Season with lemon, salt and sugar.

 

Confit lemon

  1. Boil lemons in wateruntil soft.
  2. Cut out white pith and store in oil.

 

Pickled shitake

  1. Reduce everything in a pot except for shiitake by ⅔.
  2. Pour over shiitake and vac pac for minimum 48 hours.

 

Spiced broth

  1. Mix all the top half of ingredients and sweat off.
  2. Add sesame oil, shallots, ginger, spring onions, garlic, lemongrass, kombu, bonito flakes, chipotle, salt, sugar and bring to simmer for 30 min.
  3. Strain. Van pac with 6 freshly braaied corn for 24 hours(take corn of cob)

 

Ponzu gel

  1. Combine agar and sugar and dry whisk.
  2. Combine the ponzu and soy and bring to the boil.
  3. Whisk in the agar and sugar mixture. Cook out for 1 min and cool rapidly.
  4. Once set, blend until smooth and glossy.

 

Tartare

  1. Lightly mixed all ingridients together

 

Pickled mustard seeds

  1. Bring the mustard seeds to the boil 4-7 times until they are not bitter but still have some heat  and drain
  2. Combine the white wine vinegar and white wine, sugar, glucose, thyme and reduce until thick and syrupy.
  3. Add the mustard seeds, wholegrain and Dijon mustard and reduce until sticky. (Don’t cook for too long or they will start candying).

 

Tuna tataki

  1. Sear for 5 seconds each side.

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