Tuna tataki, home-made kimchi and pickled tomatoes
Tuna tataki, homemade kimchi and pickled tomatoes by chef Óscar Molina. Restaurant La Gaia, Ibiza Gran Hotel.
Ingredients
- Piece of matured tuna: 120 g
- Home-made kimchi: 50 g
- Pickled tomatoes: 4
- Flax seeds: 10 g
- Crystalline ice plant buds: 10 g
- Shallot: 5 g
- Chopped coriander: one tablespoon
- Home-made kimchi (4 days’ soaking required)
- Chinese cabbage: 2
- Fine salt: 16 g
- Spicy paprika: 22 g
- Olive oil: 30 g
- Yellow chilli pepper: 20 g
- Cumin: 2 g
- Pickled tomatoes (1 day’s soaking required)
- Cherry tomatoes: 80 g
- Soy sauce: 60 g
- Mirin: 30 g
- Icing sugar: 12 g
- Fine salt: 12 g
- Dashi broth: 800 g
- Matured tuna
- Raw tuna: 160 g
- Sea salt: 30 g
- Rice vinegar: 100 g
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