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Recipes

#Recipe

Profile Image Leonardo Viola

Bluefin tuna ‘cotoletta,’ eggplant à la miso, ponzu, and wine sauce

Leonardo Viola, a finalist for Chef Balfegó Italy 2024, presented his version of bluefin tuna "cotoletta," which earned him second place at the grand finale of the contest.

Recipes

#Recipe

Recipe Image 49

Elaboration

Cream of eggplant à la miso

Cook the ingredients in a pan for approximately one and a half hours.

Peel and fry 500 g of eggplant cut into 2 cm cubes. Leave to stand for one night in the fridge between two trays with absorbent paper.

Add 60 g of miso sauce to the eggplant, mix, and sieve.

Red wine sauce

Reduce the alcohol by three-quarters, add to the meat broth, and let it achieve a consistent texture. Finish the sauce with chopped capers.

Ponzu gel

Add 12 g of agar for every liter of ponzu sauce (360 g soy sauce, 135 g mirin, 45 g sake, 30 g katsuobushi, 1 orange peel, 45 g rice vinegar, 180 g yuzu juice infused overnight). Bring to a boil, and once mixed, pass the gel through a sieve.

Marinated onion

Slice a Tropea onion, add one-tenth of its weight in sugar and one-twentieth in salt, and let it marinate for 30 minutes. Wash the onion and place it in a container, covering it with lemon juice for approximately 1 hour. Drain the onion and place it in a sealed bag to stabilize the color.

Chard

Wash and clean the baby chard, season with yuzu citronella and caper powder.

Bluefin tuna loin

Take two slices of tuna loin approximately one centimeter thick and 6×4 inches. Cover one with the eggplant and miso cream and place the other on top. Wrap in cling film and leave to rest in the fridge. Wrap the tuna in nori seaweed, coat in flour, dip it in tempura batter, and then coat it with panko.

Plating

Fry the tuna, cut in half and let cool. Finish with the chard, onion, ponzu gel, and red wine sauce.

Ingredients

Cream of eggplant à la miso

  • 60 g miso paste
  • 100 g sake
  • 100 g mirin
  • 250 g sugar
  • 500 g eggplant

Red wine sauce

  • 1 L beef broth reduced to demi-glace
  • 3L red wine
  • 1.5 L port

Ponzu gel

  • Agar
  • 360 g soy sauce
  • 135 g mirin
  • 45 g sake
  • 30 g katsuobushi
  • 1 orange peel
  • 45 g rice vinegar
  • 180 g yuzu juice

Marinated onion

  • 1 Tropea onion

Chard

  • 100 g baby chard
  • Yuzu citronella
  • Caper powder

Bluefin tuna loin

  • Balfegó bluefin tuna loin
  • Nori seaweed
  • Flour
  • Panko

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