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Tataki tuna

Seared tuna tataki meets creamy burrata mousse, tangy currants, and crunchy talallo chips.

Sauces Seafood

Tataki tuna

Debic Professionals

Debic

Ingredients

Tuna tataki

600 g yellowfin tuna

200 g currant juice

200 g water

50 g caster sugar

50 g soy sauce

50 g teriyaki sauce

50 g beetroot juice

Burrata mousse

200 g burrata di Corato

500 g Debic Cream Plus Mascarpone

2 g salt

1 g pepper

Sweet and sour spring onions

200 g spring onions

200 g beetroot juice

200 g white wine

200 g white wine vinegar

100 g caster sugar

1 bay leaf

Assembly and finish

Smoked Maldon salt

Crunchy chips

Micro herbs

Currants

Preparation

Tuna tataki

Cut the tuna into regular rectangles of about 60 g each and blast chill.

Meanwhile with the remaining ingredients create a marinade by boiling for 5 minutes, when ready place in the fridge.

Using a blowtorch, burn 2 sides of the tuna and cool in the marinade for about ten minutes.

Burrata mousse

Blend the burrata until smooth and silky.

Combine it in a planetary mixer with the Cream Plus Mascarpone, salt and pepper.

With the whisk, whip until smooth and well blended.

Pour into ball molds and blast chill.

Sweet and sour spring onions

Wash and peel the spring onions.

Separately with the remaining ingredients create a sweet and sour sauce by boiling them for 5 minutes.

Cook the spring onions in the sweet and sour sauce for about 8 minutes.

Assembly

Dry the tuna from the marinade and place it in the middle of the plate, season with Maldon salt.

Place the burrata mousse, the previously drained spring onions, the currants and the crunchy chips.

Finish with the micro herbs.

Sauces Seafood

Debic for chefs

Debic for chefs