Tuna belly with confit vegetables - Balfegó

Ingredients

• 1 l of water
• 100 g salt
• 800 g tuna belly
• 50 g extra virgin olive oil
• 900 g brine (previously prepared)
• 4 units radishes
• 200 g Chardonnay vinegar
• 4 unit baby carrots
• 200 g citric rice vinegar
• 8 unit asparagus
• 100 g Chardonnay vinegar
• 1 unit zucchini
• 1 unit beet
• 50 g Chardonnay vinegar
• 8 unit shallots
• 200 g agraz
• 200 g cauliflower
• 50 g water
• 100 g shallot
• 25 g Chardonnay vinegar
• 8 unit leek rings
• 50 g tear peas
• Water
• Salt
• 500 g yuzu
• 500 g sugar
• 8 units preserved capers
• 500 g sunflower oil
• 125 g preserved capers
• 75 g preserving brine
• 500 g water
• 100 g sugar
• 500 g Lemon albedo of the lemon (the white part)
• For the settling of the lemon albedo
• 500 g TPT (syrup of the same amount of water as same amount of sugar)
• 500 g lemon albedo (previously prepared)
• 500 g lemon albedo
• 100 g lemon juice
• 70 g cream
• 25 g butter
• 100 g of TPT (previous recipe)
• Other ingredients
• Extra virgin olive oil
• Rosemary flowers
• Mustard leaves
• Beet leaves
• Oxalis leaves
• Chicory leaves
• Grated lemon peel