Photography recipe
Fotografía Chef Signature Chef

Method

 
Gomasio:
In a bowl mix 50 g toasted black sesame, toasted white sesame, fried 10 leaf Chinese ravioli reduced to powder, 50 g chopped algae, 10 g Guérande salt. Use a food mixer on the ingredients.
 
Tuna tataki:
Cut the red tuna into 3 cm x 10 cm long strips (100 g). Marinate for a minimum 2 hrs in a mix of 10 g ginger, 10 g honey,...

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Method

 
Gomasio:
In a bowl mix 50 g toasted black sesame, toasted white sesame, fried 10 leaf Chinese ravioli reduced to powder, 50 g chopped algae, 10 g Guérande salt. Use a food mixer on the ingredients.
 
Tuna tataki:
Cut the red tuna into 3 cm x 10 cm long strips (100 g). Marinate for a minimum 2 hrs in a mix of 10 g ginger, 10 g honey, 20 g sesame oil, 5 g sunflower oil, 5 g water, 20 g salt and pepper. Cover the tuna with gomasio and cook on both sides; leave the centre raw. Cut into 5 equal pieces.
 
Honey & soy vinaigrette:
Whisk 10 g cut ginger, 20 g honey, 10 g soy sauce, 5 g sesame oil, 5 g pepper paste. 
 
Mange tout:
Cook the mange tout in boiling water with salt, then cool quickly. Bevel cut and season with the honey & soy vinaigrette.
 
Soba pasta:
Cook the noodles in boiling water with salt for 2 minutes, then cool quickly to stop the cooking process. Add condiments, then the vinaigrette and gently stir. Add seasoning to taste.
 
Chef's tip:
With a large quantity of tuna, cut into tataki size; keep each piece individually wrapped in cling film for later freezing. Remove quantity as needed from fridge (+3ºC) 2 hrs before use. 

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Ingredients 4 persons
  • Gomasio
  • Tuna loin
  • Mange tout
  • Vinaigrette
  • Soba pasta.
Recipes. The Cook & Chef Institute