Smoked tuna with mustard seeds and tuna and truffle jelly

Smoked tuna with mustard seeds and tuna and truffle jelly

By
From
Marque
Serves
10
Photographer
Stuart Scott

Parsimony is an excellent source of inspiration. With tuna becoming a rare and expensive commodity it irks me to throw anything away. The base for the truffle jelly is the bones from the tuna itself, which gives the dish a certain gravitas.

Ingredients

Method

  1. Preheat the oven to 180°C. To make the tuna jelly, place 2.5 kilograms chopped tuna bones in a heavy roasting tin and roast for 1 hour until golden. Remove from the oven. Reduce the oven temperature to 160°C.
  2. Finely chop ½ carrot, 1 celery stalk and 150 grams shallots. Sauté the vegetables in a large heavy-based saucepan with 100 millilitres olive oil until golden, then add 2 garlic cloves and cook for a further 1 minute before adding to the roasting tin. Deglaze the saucepan with a little water and add the juices to the tin. Add 300 grams chopped tomatoes, 25 grams picked basil leaves, 2 fresh bay leaves, ½ thyme sprig, ½ teaspoon white peppercorns and 50 grams unpitted kalamata olives to the tin and mix well, then cook for 15 minutes on the stove. Add 500 millilitres dry red wine and reduce until it has evaporated. Add 1 litre water to the pan and reduce until it has evaporated. Add 2 litres chicken stock, transfer to the oven and simmer for 40 minutes.
  3. Once cooked, pass the mixture through a fine strainer and discard the solids. Return the stock to a clean saucepan and cook until reduced by half, skimming as necessary. Check and adjust the seasoning with salt. Allow to cool to below 60°C, then clarify by whisking in 100 grams egg whites. Place over a low heat and stir from time to time for 15 minutes. Bring to a very low simmer. The egg white raft will float, bringing all the solids with it. Simmer with the raft for a further 10 minutes then carefully ladle the liquid through coffee filter paper into a clean saucepan. Add 100 grams chopped black truffle and simmer for 5 minutes. Leave to cool then pour into a 5 centimetre deep tray and refrigerate until it sets into a firm jelly.
  4. To make the braised mustard seeds, place 50 grams yellow mustard seeds in a heavy-based 1 litre saucepan and cover with water. Bring to the boil, then strain off the water and start again with fresh water. Repeat this process twice more to reduce the bitterness of the seeds. Add fresh water and simmer for 2 hours until the seeds are soft and three times their original size. Strain and rinse, then strain again and allow to cool. Stir in 30 millilitres virgin olive oil, 1 teaspoon sherry vinegar and Murray River pink salt and freshly ground white pepper to taste. Mix well and keep cool until required.
  5. To make the curing mixture, mix 250 grams table salt with 250 grams caster sugar in a bowl. Hold a fine Microplane grater over the bowl and grate the zest of 2 Meyer lemons into the bowl – by grating the lemons over the bowl, the essential oils will be trapped. Mix well.
  6. Skin 1 kilogram best-quality yellowfin tuna and trim away the bloodline and any sinew. Cut into two to three pieces lengthwise depending on the width of the piece. Roll the tuna in the curing mixture and leave to cure for 30 minutes at room temperature (or in the refrigerator if the weather is hot).
  7. When cured, place the tuna on a wire rack over a baking tray and place in a cold oven. Heat a heavy-based pan over a high heat and add 300 grams oakwood chips to the pan. When the smoking chips catch alight, wait until they are burning evenly then snuff out the flames by inverting a second pan over the first. Transfer the pan of oakwood chips to the oven, quickly close the door and smoke the tuna for 10 minutes.
  8. To serve, slice the tuna into 1 centimetre thick pieces and place a slice on each plate. Place a teaspoon of mustard seeds on each and then use a hot spoon to add a good spoonful of the jelly. Top each with one thin slice of lardo (you will need about 100 grams in total). Garnish each plate with elk cress.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
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