Balfegó bluefin tuna ravioli with broccoli, shiitake and black garlic aioli - Balfegó

Ingredients

• 400 g Balfegó bluefin tuna loin
• 2 tbsp. chopped coriander
• 1 tbsp. olive oil
• 1 tbsp. finely chopped brunoise green chili pepper
• q.b salt
• q.b oil
• q.b ground coriander
• 100 g fresh shiitakes
• 3 nori seaweed sheets
• 150 g fresh shiitakes
• 100 g shallots
• 3 garlic cloves
• 150 ml white wine
• 500 ml chicken stock
• 1 tbsp. brown sugar
• 2 limes
• 1 piece of green chili pepper
• 3 tbsp. butter
• 1 tbsp. peanut paste
• q.b pepper
• 2 bunches of cilantro
• 350 ml rapeseed oil
• 1 broccoli
• 3 tbsp. soy sauce
• 3 tbsp. rapeseed oil
• 3 tbsp. lime juice
• 2 tbsp. brown cane sugar
• q.b green tabasco
• Remaining water from cilantro oil
• 1 tbsp. shiitake and nori powder
• 1 egg
• 3 tbsp. flour
• 1 tbsp. sugar
• 3 tbsp. melted butter
• 12 cime di rapa flowers
• 100 ml white wine vinegar
• 50 g sugar
• 50 ml water
• q.b garlic powder
• q.b chilli