Category: Main dish

Ingredients for 1 portion:

Preparation time: 1 hour & Execution time: 7 minutes

Instructions:

For the tuna:
1. Batter the tuna with spicemix takoyaki.
2. Spread with a pastry brush the tuna with spice oil herbs-garlic at the edges of it and then at the same place add the parsley and the drill.
3. Saute in a pan for 1 minute at each side (it may take less than a minute depending on the fillet)
For the celeriac puree:
1. Clean and cut the celeriac into cubes.
2. Add it in a pot along with milk, dairy cream, salt, pepper and boil them in a low heat for 40 minutes.
3. Remove the celeriac pieces and place them in the blender along with 100ml of their broth and mix them.
For the peas cream:
1. Add in a blender the fresh pea, the asparagus cream, salt and pepper and blend them for 2-3 minutes.
For the carrot coulis :
1. In a small pot add the carrot juice, the spice oil curry ginger, the gellan gum and salt and let them reach at a boiling level.
2. Remove them and cool them immediately in a good bain marie.
3. Place it in a blender and mix it until it becomes a nice cream.
Serve it out by putting the peas cream and the celeriac. Then add the tuna and the carrot coulis.
Add the soya&black pepper sauce on the top of the tuna.
Decorate the dish with pearls and shoots.