Cured bluefin tuna, egg and truffle - Balfegó

Ingredients

• 2 l water
• 150 g salt
• 80 g sugar
• 10 g hot chilli pepper
• 14 g sweet chilli pepper
• 8 white peppercorns
• 5 cloves garlic
• 20 g kombu
• 8 g Balfegó tuna loin
• 1 l liquid brine
• 1 kombu seaweed leaf
• 12 eggs
• 1 l oil
• 75 g egg yolk
• 45 g water
• 300 g sunflower oil
• 80 g Dijon mustard
• 28 g lemon juice
• q.b salt
• 100 g sugar
• 100 g water
• 100 g champagne vinegar
• 1 cl sparkling wine
• Lemon zest
• 600 g mustard seeds
• q.b water
• 300 g pickle liquor
• 4 g xanthan gum
• 1 l cold water
• 22 g salt
• 8 g monosodium glutamate
• 195 g rice flour
• 315 g corn starch
• 2 siphon charges
• 500 ml frying oil