Dilmah Seven Star TeaDilmah Seven Star Tea

PINK TUNA MEDLEY

Food : Main Courses

PINK TUNA MEDLEY

Ingredients

• 2 Medium Cucumbers
• 1 Yellow Paprika
• 3 Yellow Tomatoes
• 1 Banana Shallot
• 1 Clove of Garlic
• 4 Slices of White Bread, toasted using extra virgin olive oil
• Sherry Vinegar
• Salt and Pepper to taste
Cucumber And Avocado Marinade
• 1 Cucumber
• Olive Oil
• Salt to taste
• A few Garlic Cloves
• 1 Crushed Avocado
• Pepper to taste
• Dash of Lemon Juice

Parmesan Crisp

• 100g Tapioca Flour
• 70ml Water
• 60g Parmesan (grated)
• 4g Salt
Tuna
• Fresh line caught, best quality Tuna

MethodCucumber Gazpacho

  • Chop all ingredients to small mirepoix, apart from the white bread. Marinate for 24 hours. Place in robot coupe, add the bread. Sieve, and keep it cold
Cucumber And Avocado Marinade
  • Slice the cucumber to 0.5 mm thick slices, marinate with olive oil, salt and garlic. Chop to brunoise, mix it with one crushed avocado. Season with salt, pepper and lemon juice.
Parmesan Crisp
  • Bring all ingredients together, roll out between silicon sheets.
  • Steam it for 25 min on 100°C. 
  • Remove the top silicon sheet and continue to dry the crisp at 56°C, for around 34 hours. Let it cool. The crisp shouldn’t be too dry or too soft. Fry in deep fat fryer at 180°C.
Tuna
  • Slice the tuna to 2.5 cm thick sliced, sear on one side. Brush the tuna with olive oil, season with seaweed salt.

Created by : Vilmos Dohnal