- 4
Ingredients
- For the belly of tuna:
- 10 1/2 oz tuna belly
- For the baby onions:
- 4 baby onions (1 1/4 oz each)
- For the eucalyptus oil:
- 1 1/2 cup sunflower oil
- 4 oz young eucalyptus leaves
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 12 1/4 oz onion
- 5 1/4 oz carrots
- 5 1/4 oz leeks
- 2 oz ripe tomato
- 4 1/2 cups red wine
- 1/2 cup sugar
- 4 tbsp 0.4º olive oil
- 10 cups water
- For the eucalyptus and meat sauce:
- 1/4 cup reduced meat stock (see previous step)
- 1/4 cup eucalyptus oil (see previous step)
- cornflour
- salt
- For the black currant vinaigrette:
- 1/4 cup black currant pulp
- 1 oz eucalyptus oil (see previous step)
- 1/2 cup water
- For the hot black currant gelatin:
- 1/2 cup black currant pulp
- 4 tbsp water
- 11/2 tsp powdered agar-agar
- 1/2 sheet gelatin (previously rehydrated in cold water)
Preparation
Step 1
For the belly of tuna:
1. Remove the bones and skin from the chunk of tuna belly, if necessary.
2. Divide the belly into 4 chunks, 2 ¼" long, ¾" wide and 1 ¼" thick. Leave it at room temperature for 2 hours before using it.
For the baby onions:
1. Remove the layers from the onions until you have a baby onion that is 2 ¾" long and 2/3" wide, make sure that the onion is kept whole so it does not disintegrate.
2. Cut the onions vertically in half so that they are 2 ¼" long.
For the eucalyptus oil:
1. Put the oil and the eucalyptus leaves in a pan. Heat to 140ºF, leave to infuse for 2 hours and strain.
For the meat stock:
1. Add the sugar to the red wine and reduce it by half. Keep to deglaze the frying pan used to seal the blanquette.
2. Brown the veal bones in the oven at 355ºF.
3. Cut up the veal blanquette into pieces, 4" long and 2/3" wide. Seal in a little oil over a high heat. The meat should be golden on the outside, but raw inside. Deglaze with the wine.
4. Cut the vegetables into small pieces. Brown on the oven in a little oil at 300ºF.
5. Once they begin to brown all over, add the tomato quarters. Continue cooking until the juices have come out of the tomato and the vegetables are golden brown.
6. Put all the ingredients in a pressure cooker. Cover with cold water and cook over a medium heat. Whisk constantly.
7. Once the liquid has started to boil, lower the heat so that it simmers for 6 hours.
8. Strain and leave to cool so the fat solidifies. Scrape it off.
9. Reduce until you have a tasty, thick stock. Strain.
For the eucalyptus and meat sauce:
1. Thicken the meat stock with the cornflour. Bring to the boil, heat and season with salt.
2. Split the sauce with the eucalyptus oil. Keep warm.
For the black currant vinaigrette:
1. Strain the black currant pulp and water until you have the desired consistency.
2. Add the eucalyptus oil.
For the hot black currant gelatin:
1. Mix the pulp with the water. Strain to remove any pips.
2. Add the powdered agar-agar to the mixture.
3. Stirring continuously, bring to the boil over a medium heat. Remove from the heat, whisk and dissolve the gelatin in the mixture.
4. Pour a 1/10" thick layer of gelatin in a dish and leave to set.
5. Leave to cool and cut the gelatin in ¾ x 2¾" rectangles.
Final Steps & Preparation:
1. Season the onion with salt and gently fry until golden brown. Make sure that you do not overcook it.
2. Season the tuna belly with salt and seal on the four sides with 0.4º olive oil. Leave it almost raw and divide each chunk into three portions.
3. Place the black currant gelatin in the center of a dish and the fried baby onions.
4. Heat the dish in the salamandra for 15 seconds and place the three pieces of hot tuna opposite the gelatin and the onions.
5. Coat the tuna with the sauce. Dress the onions with the black currant vinaigrette.