Seared Bluefin Tuna, Avocado, Tomato Relish, Farofa, Beurre Citron
Ingredients
100 g Bluefin Tuna Belly20 g avocado puree
30 g tomato relish
30 g Farofa
10 mL Beurre Noisette Citron
salt and Pepper to taste
Farofa
200 g cassava flour
60 g finely chopped trinity aromatics in equal parts: ginger
shallots
garlic
50 g coconut oil
Tomato Relish
4 tomatoes
1 red onion
3 g cilantro
20 mL olive oil
5 mL lime juice
5 mL red wine vinegar
Salt and Pepper to taste
Avocado Puree
4 ripe avocados
10 mL olive oil
20 mL lime juice
5 mL tabasco sauce
1 g ground cumin
Salt and Pepper to taste
Beurre Noisette Citron
500 g unsalted butter
20 g lemon peel.
Elaboration
Sear tuna belly to rare/ medium rare; rest and slice in half.
Using a piping bag or squeeze bottle, place a few drops of the puree on the plate.
Place sliced tuna next to the puree.
Add the tomato relish and farofa on top of part of the fish.
Drizzle in the beurre noisette citron.
Garnish with malden sea salt.
Farofa
Sweat aromatics in coconut oil till translucent and tender; add cassava flour, sauté till golden brown and crispy; season to taste with S+P
Tomato Relish
Combine all ingredients in a mixing bowl, season to taste set aside
Avocado Puree
Blend in all ingredients till combined; adjust seasoning; set aside
Beurre Noisette Citron
Leave butter at room temperature until soft
Place butter on a pot o low heat, cooking slowly until it dissolves.
Add the lemon peel and continue cooking with the peel on low heat for another 15 minutes, stirring on occasion with a whisk so to incorporate solids; remove the peel, continue the cooking process until the solids turn golden brown.
Remove from heat, cool using a mixing bowl over ice, stirring with the whisk, making sure to incorporate all solids evenly so they don’t sink to the bottom;
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