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Tuna in ponzu with cucumber and chive-ginger foam

Tuna in ponzu with green algae, served with sweet and sour cucumber and a chive and ginger foam.

Ingredients

120gfresh tuna
4gFine salt
4gVending machine sugar

200gwhite ponzu
5gAlgae powder
40gmuscovado
60gSushi vinegar
tarragon leaf

500mlWater
80gfresh chives
160gGinger syrup
Salt
green Tabasco
lecithin

65mlWater
35gSugar
100mlSushi vinegar
Mini cucumber

Cresses
Algae powder

Preparation

  1. Portion the tuna to the desired size.
  2. Sprinkle with the salt and sugar and let the tuna marinate/cure for about 30 minutes.
  3. Clean and pat very dry.

  1. Mix the ponzu, muscovado, sushi vinegar, and algae powder with a hand blender.
  2. Blanch the tarragon and cool in ice water.
  3. Combine everything and vacuum-seal.
  4. Strain the broth through a muslin cloth.

  1. Put the water in a thermoblender with the ginger syrup.
  2. Add chives and Tabasco and blend at 80°C for about 10 minutes.
  3. Strain the broth through a muslin cloth.
  4. Season with pepper and salt.
  5. Cool down.
  6. For service, heat the broth with the lecithin (about 3 to 6 grams per liter) and mix well with a hand blender while heating.
  7. Once the lecithin is dissolved, a beautiful thick foam will form.
  8. Top with a little algae powder.

  1. Boil the sugar, water, and sushi vinegar and let cool.
  2. Add spices to taste.
  3. Slice the mini cucumber on a mandoline.
  4. Vacuum-seal the mini cucumber with a little smoked oil.

  1. Place the tuna in a ring mold and pour a little ponzu over the tuna.
  2. Cover the tuna with the sweet and sour cucumber.
  3. Foam the chive-ginger broth and top on the cucumber.
  4. Pour some ponzu around the ring mold and then remove the ring mold.
  5. Top with some fresh cress.