Entertaining

Tuna, elk leaf, avocado yuzu, duck skin and cucumber dashi

Chef Submitted_AVO-TUNA 03.jpg
  • Serves: 1
  •       

Ingredients

200g sashimi grade tuna
1 avocado
40ml full cream milk
2g yuzu koshu
Salt to taste 200ml
dashi stock
1 cucumber
1g agar
Finger lime
100g duck skin
20g elk leaves
1 daikon radish
10ml shiso essence
2ml soy
2ml mirin
10ml olive oil
10ml grape seed oil
Salt to taste

Method

1

Peel avocado, remove stone, place into thermo mix, add milk, yuzu, salt and blend until smooth.

2

Bring the dashi to a simmer add the agar, whisk for 30 seconds, remove from heat and chill over ice.

3

Peel the cucumber and cut into noodles.

4

When the agar has set, break up with a spoon and use to season the cucumber.

5

Fry the duck skin, let it cool, then crack into small pieces and add salt.

6

Wash the elk leaves.

7

Cut finger lime in half and carefully squeeze out the pearls and remove the seeds.

8

Remove the skin from the daikon, then peel think strips into iced water.

9

For the dressing, in a bowl, mix olive oil and grape seed oil into the shiso essence, add soy and mirin.

10

Slice tuna into 12 slices.

11

Cover the centre of the plate with a generous amount of the avocado yuzu and place a good tablespoon of the cucumber onto the avocado.

12

Arrange the tuna, elk leaves and finger lime on top of the cucumber.

13

Dress the tuna with the shiso essence and season the whole dish with the duck skin salt.

Ingredients

 200g sashimi grade tuna
 1 avocado
 40ml full cream milk
 2g yuzu koshu
 Salt to taste 200ml
 dashi stock
 1 cucumber
 1g agar
 Finger lime
 100g duck skin
 20g elk leaves
 1 daikon radish
 10ml shiso essence
 2ml soy
 2ml mirin
 10ml olive oil
 10ml grape seed oil
 Salt to taste

Directions

1

Peel avocado, remove stone, place into thermo mix, add milk, yuzu, salt and blend until smooth.

2

Bring the dashi to a simmer add the agar, whisk for 30 seconds, remove from heat and chill over ice.

3

Peel the cucumber and cut into noodles.

4

When the agar has set, break up with a spoon and use to season the cucumber.

5

Fry the duck skin, let it cool, then crack into small pieces and add salt.

6

Wash the elk leaves.

7

Cut finger lime in half and carefully squeeze out the pearls and remove the seeds.

8

Remove the skin from the daikon, then peel think strips into iced water.

9

For the dressing, in a bowl, mix olive oil and grape seed oil into the shiso essence, add soy and mirin.

10

Slice tuna into 12 slices.

11

Cover the centre of the plate with a generous amount of the avocado yuzu and place a good tablespoon of the cucumber onto the avocado.

12

Arrange the tuna, elk leaves and finger lime on top of the cucumber.

13

Dress the tuna with the shiso essence and season the whole dish with the duck skin salt.

Tuna, elk leaf, avocado yuzu, duck skin and cucumber dashi

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