#Recipe
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.
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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