Photography recipe
Fotografía Chef

 
METHOD
  1. Cut the tuna into thin strips and place in the freezer.
  2. Cube the avocados and leave in lemon juice to stop them turning brown.
  3. Use a mandoline to finely slice the radishes.
  4. The powdered plantain: Peel and slice the plantain. Fry in hot oil until golden brown. Leave to cool, then blend. Blend until powder is obtained.
  5. Dry...

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METHOD
  1. Cut the tuna into thin strips and place in the freezer.
  2. Cube the avocados and leave in lemon juice to stop them turning brown.
  3. Use a mandoline to finely slice the radishes.
  4. The powdered plantain: Peel and slice the plantain. Fry in hot oil until golden brown. Leave to cool, then blend. Blend until powder is obtained.
  5. Dry for 4 hours in an oven at 200ºC until crunchy.The Vinaigrette: Grapefruit juice, orange juice, grated lime, Hoisin sauce, cane honey, sesame oil. Salt and white pepper. Mix the ingredients together and leave to marinate for 40 minutes.

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Ingredients 4 persons
  • Yellow tail tuna
  • Cubed avocado
  • Sliced radish
  • Powdered green plantain
  • Citrus vinaigrette.
Recipes. The Cook & Chef Institute