Bluefin tuna and chips

Method

This recipe calls for around 500 g of Fuentes bluefin tuna loin.

Begin by making a marinade with the rice vinegar, soy sauce, mirin, ginger and spring onion. Meanwhile, cut the bluefin tuna loin into 125 g portions and marinade for 6 to 12 hours.

Fry the potatoes in the traditional manner, in a frying pan with oil; drain and blend with the hot cream to give a smooth mash. Salt to taste.

Use the same oil as for the potatoes to fry a few drops of tempura flour dissolved in a little water.

Remove the tuna from the marinade, pat it dry and sear in a frying pan over a high heat in a few drops of olive oil.

Presentation

Place the diced tuna on a plate together with a dollop of creamy potato chip purée, a few drops of fried tempura, and for a special finishing touch, add a few pea shoots.

It is very important to sear the tuna over a very high heat to give it a thin coloured outer layer, while leaving it uncooked within.

Chef’s note.