Caractère’s Balfegó Bluefin Tuna
Straight off Caractère's menu, chefs Diego Ferrari and Emily Roux give the recipe for the Balfegó Bluefin tuna with radish, chilli condiment and homemade mandarin ponzu.
Keywords
- recipe
- tuna
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 100g bonito flakes
- 30g dried kombu
- 6 dried shiitake mushrooms
- 680g mirin
- 230g rice vinegar
- 600g ponzu daidai
- 230g sake
- 2.1kg white soya
- 2L white ponzu (recipe above)
- 600g pickling liquor from white ginger
- 10 mandarins cut in half (juice and skins)
- 40g egg yolk
- 15g rice vinegar
- 15g mustard
- 15g red yuzo kosho
- 70g tomato ponzu
- 260g neutral oil
- 1 loin of Balfego Bluefin tuna
- daikon
- zest of 1 Kafir lime
- olive oil
- Maldon salt
- black radish
- 150g plain white flour
- 75g corn flour
- 165g rice flour
- 3 eggs
- 600g water
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