Pan seared peppered red tuna with sweet & sour gels

🧂 Ingredients

• 300 gr red tuna loin
• ½ pc fresh pineapple
• 1 tbsp Sarawak white peppercorn
• 1 tbsp pink peppercorn
• 1 tbsp Java long peppercorn
• 100 ml beetroot juice
• 10 ml balsamic vinegar
• 1.1 gr gellan gum powder
• 0.2 gr xanthan gum powder
• 1 gr salt
• 100 ml pineapple juice
• 0.8 gr agar agar powder
• 0.2 gr xanthan gum powder
• 100 ml ketchup
• 50 ml pineapple juice
• 1 tsp sriracha chilli sauce
• 1 tbsp honey
• ½ tbsp rice vinegar
• 0.3 gr xanthan gum powder

Instructions

• 1 Peel the fresh pineapple and cut 20 square pieces 20×20 mm.
• 2 Juice the remaining pineapple.
• 3 Combine all the ingredients for the beetroot gel.
• 4 Dissolve the powders well into the liquid and bring the mixture to the boil.
• 5 Ensure that the powders are properly hydrated, then transfer to a bowl over an
  iced bath to cool (or keep in the fridge).
• 6 When the gel gets firm, blend it. Start at low speed and increase gradually. The
  gel should become liquid but thick enough to make dots.
• 7 Season to taste and transfer into a squeezy bottle
• 8 Repeat the same operation with the pineapple juice and the ketchup mixture.
• 9 Coarsely grind all peppercorns with a grinder or crush by hand and keep aside.
• 10 Cut the tuna loin into 2 rectangular pieces 30x30x200 mm.
• 11 Coat them with a mix of the ground pepper and fleur de sel.
• 12 Place the tuna onto oiled parchment paper.
• 13 Heat up a Teflon pan over a medium to high heat and sear the tuna loin on each
  side for 20-30 seconds and place on the parchment paper.
• 14 Transfer to the cutting board and slice to the same thickness of the pineapple.
• 15 Make a canvas of your plate using all the different elements. Squeeze dots of
  the gels around the plate as garnish

Nutrition Info