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Tuna Tartare atop Polenta Discs with Avocado Cabralis Cream

0.75 h 4 raciones
Difficulty: 
Alta

Ingredients

POLENTA

2 ½ Cups Corn Flour / Polenta Grain
3 Cups of Stock
2 Cups Heavy Cream
2 Tbsp of Vegetable Oil
4 Tbsp of Butter
½ Cup of Shredded Cheddar Cheese
¼ Cup of Parmesan Cheese
3 Tbsp. Minced Garlic
3 Tbsp. of Finely Minced Parsley
3 Tbsp. of Minced Onions
2 Tbsp. of Minced Pimento Peppers
1 Tsp. Freshly grounded black pepper
2 Tsp. Salt

TUNA TARTARE

12 ounces sushi grade tuna finely diced
4 Tbsp Olive oil
2 Tbsp of Freshly Squeezed Lemon Juice
1 Tbsp of Freshly Squeezed Orange Juice
3 Tbsp of Minced Garlic
5 Tbsp of Fine Diced Purple Onions
2 Tbsp of Fine Diced Onions
3 Tbsp of Fine Diced Chives
3 Tbsp of Fine Diced Celery Leaves
2 Tsp. of Minced Jalapeno or Hot Pepper
3 Tbsp chopped Fresh Cilantro Leaves
Black Pepper and Salt to Taste 

AVOCADO CABRALIS CREAM

1 Cup of Avocado Flesh
3 Oz of Cabralis or Blue Cheese
½ Cup of Have Cream
2 Tsp of Chili Powder
Salt and Pepper to taste

GARNISHES

1 Boiled Egg - (Yolks Separated from Whites)
2 Tbsp Dried Crispy Capers
1 Tsp of Dried Cranberries
Sprigs of Fresh Dill
2 Oz of Caramel Popcorn.

Polenta

  • In a Medium Sauce pan over medium heat place butter and oil , add minced garlic, onions and pimentos peppers and sweat for three minutes.
  • Add the Heavy Cream and the Stock and bring to a boil.
  • On a medium heat, slowly add the polenta by whisking it in. Continue cooking on medium heat and stirring with spatula. 
  • When Polenta is smooth and bubbling like hot lava remove from stove and add the shredded cheddar cheeses and season with salt and black pepper.
  • Fold in the Minced Parsley
  • Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes. 
  • Cut into 3 Inch Circular Discs and set aside.

 

For the Tuna Tartare: 

  • Combine then tuna, with all the other ingredients in a large bowl and gently fold until they are well incorporated. Taste and adjust salt and pepper if needed. 

 

For the Avocado Cabralis Cream:

  • Combine all ingredients in a blender and blend until smooth.

 

To Assemble.

  • Place a disc of polenta on the plate and top with a dollop of tuna tartare. Place a cranberry on top followed with a sprig of fresh dill. Carefully lace the Avocado cream around the plate in a circular fashion and sprinkle the egg whites and yolks around, followed by accenting with the dried capers. Lastly place the caramel popcorn around the Tuna disc and enjoy.. 
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