Bluefin tuna loin, pork chop, creamy sea urchin and smoked sake

A recipe for Daniel Alvarez

Pbp0341
Mediterranean Loin Expert

Ingredients

Loin rose

  • 500 g bluefin tuna loin
  • 100 g foie
  • Salt
  • Sugar
  • Caviar

Smoked sake

  • 450 g mussel broth
  • 22 g sea fennel
  • 125 g sake
  • Charcoal oil

Creamy sea urchin

  • 240 g sea urchin roe
  • 5 g Farga EVOO
  • 8 g xanthan gum

Loin tartar

  • 200 g tuna loin
  • Pork chop fat
  • Salmuria brine
  • Nasturtium leaves
  • Smoked mullet roe

Onion Royale

  • 1000 g 35% cream
  • 200 g pasteurized yolk
  • 100 g julienne-cut onion

Production

Bluefin tuna loin rose

Cover the entire piece of tuna loin with a mixture of equal parts salt and sugar. Refrigerate for 90 minutes. Wash, dry and freeze. Cut into strips with a meat slicer and make roses stuffed with the foie. Finish with a teaspoon of caviar.

Smoked sake

Cover the entire piece of tuna loin with a mixture of equal parts salt and sugar. Refrigerate for 90 minutes. Wash, dry and freeze. Cut into strips with a meat slicer and make roses stuffed with the foie. Finish with a teaspoon of caviar.

Creamy sea urchin

Emulsify the yolks with the oil and add texture.

Loin tartar

Finely chop the tuna loin and mix with the pork chop fat and salmuria. Decorate with the leaves and cubes of mullet roe.

Onion Royale

Toast the onion in a frying pan and melt with the hot cream, let stand 12h. Add the yolk and mash. Cook at 150° C for 8 minutes, covered with aluminum foil