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Tuna Plum Tomato Confit
Tuna Plum Tomato Confit

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Ingredients

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Nước xí muội

Cà chua plum

  • Cherry Tomato 4000.0 g

Gel chanh

Dầu chanh

  • Sunflower oil 200.0 g
  • Mint 50.0 g
  • Cải bó xôi 100.0 g
  • Kaffir lime leaf 10.0 g
  • Zest of Lemon (whole fruit) 10.0 g

Gỏi cá ngừ - Cà chua plum

  • Tuna fillet 2000.0 g
  • Garnish flowers 160.0 g
  • Lemon oil 240.0 g
  • Lemon basil 160.0 g

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Preparation

  1. Nước xí muội

    • Soak all ingredients for 4 hours until the preserved plums soften.
    • Blend until smooth and strain to extract the liquid.

  2. Cà chua plum

    • Score the bottom of the tomatoes, blanch for 3 seconds, shock in ice water, and peel.
    • Marinate in the preserved plum liquid for 24 hours.

  3. Gel chanh

    • Bruise lime leaves to release essential oils.
    • Soak leaves and ingredients for 30 mins to hydrate the agar powder before cooking.
    • Bring to a boil, then let cool naturally to retain the green color and infuse the star anise aroma.
    • Chill until set, then blend until smooth.
    • Add lime powder while blending.
    • Vacuum-seal the gel to remove air bubbles for a clearer texture.

  4. Dầu chanh

    • Pluck spinach leaves. Vacuum-seal all ingredients and sous-vide at 90°C for 1 hour.
    • Let cool naturally for 12 hours to stabilize the essential oils and develop the aroma.

  5. Gỏi cá ngừ - Cà chua plum

    • Plate, garnish, and serve.