This sprightly first course is refreshing with layers of complexity that bloom with each bite.
- 1-1/2 pounds fresh loin sushi-grade yellowfin tuna
- 1 red bell pepper, roasted, peeled, and diced
- 2 tablespoon capers (in brine)
- ½ cup Taggiasca olives, or other mild black olive, diced
- Fresh microgreens, such as micro red-veined sorrel
- Maldon salt or fleur de sel
For the lemon zest confit
- 1 large lemon
- 2 teaspoons granulated sugar
For the lemon dressing
- 2 organic lemons, juiced (reserve 1 tablespoon finely grated zest)
- 1 tablespoons honey
- 2/3 cups extra virgin olive oil
- 1 teaspoon fine sea salt
- 1/4 teaspoon freshly ground white pepper
For the sorrel cream
- 1 ounce fresh sorrel leaves
- 1 cup heavy cream
- Green wasabi tobiko (optional)
- Cut the tuna into ½-inch cubes.
With a potato peeler, remove the zest from the lemon. Reserve the lemon for segmenting. Cut the strips of zest into a julienne and cover with cold water in a small saucepan. Once the water has begun to bubble along the edges of the pot, drain the water. Repeat this blanching 5 more times. On the last round, add the sugar and return to a low slow boil until the sugar has completely dissolved. Remove from the heat and cool the zest in the sugar syrup. Store at room temperature up to five days.
To segment the lemon, remove the white pith, then ease out each segment. Store in the refrigerator in a container with some of the lemon juice.
Combine the lemon juice, honey, salt and pepper in a bowl or other container. Blend well with a whisk or an immersion blender. Add the olive oil and continue whisking to emulsify into a creamy sauce. Stir in the zest and taste to check the seasoning and adjust as needed.
In a blender, combine the sorrel and cream until incorporated. Pass through a finesieve or cheesecloth to make a smooth pale green cream. Taste and adjust the salt and pepper. Refrigerate in an airtight container until firmed up, at least one hour.
Assemble the dish
Toss the tuna cubes with the lemon dressing. Divide the tuna between the six plates, garnish with the roasted pepper, olives, capers, lemon zest confit and lemon segments, fresh herbs and Maldon salt. Place a quenelle of sorrel cream on each plate.
Optionally, additionally dot the plate with a few dabs of the wasabi tobiko.
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