Bluefin tuna loin, hollandaise sauce, green beans and olives

Elaboration

Bluefin tuna loin

Cook the tuna loin in mineral water, covering the tuna, for ten minutes. Strain and leave to cool in the refrigerator. Separate the fat from the broth once the mixture has cooled and put both preparations to one side.

Pine oil

Crush the pine leaves together with the cold oil and put the mixture in the refrigerator for two days. Strain it through a fine sieve and put it to one side.

Bluefin tuna hollandaise sauce

Work all the ingredients in the Thermomix until they reach 70 degrees Celsius for one minute. Add salt and pepper to taste. Strain the sauce through a sieve and leave it to cool.

Green bean smoothie

Blanch the beans whole in boiling water for one minute. Cool them in ice-cold water. Drain them and pass them through a blender cold to obtain 300 g of bean juice. Texturize them with the gum and salt, add a few drops of oil, and strain. Set the preparation aside.

Black olive foam

Mix the olive water and lecithin mixture in a blender until you obtain foam. Set it aside.

To finish

Cut the tuna loin into 3×4 cm rectangles. In turn, make 3 mm cuts to obtain four rectangular pieces of tuna of this thickness.

Put three small piles of green bean seeds on a plate. Cover them with the bean smoothie. Place the toasted pine nuts and the tomato cube on one of them. On top of all these, place the pieces of bluefin tuna. Lightly brush the tuna with the pine oil and sprinkle with a few flakes of salt. Pour a small cloud of black olive foam over the tuna. Season at random, on the plate, with the hollandaise sauce, without touching the previous preparations. Drop onto it the three green bean flowers, the pine shoot and the small spring onion heart at low temperature.