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Tuna, bergamot and ponzu

The recipe below was created by Steef Haarsma, Culinary Chef & Advisor HANOS Netherlands and Belgium.

Ingredients

25gAlgae powder
gTuna
20egg white powder

340gWater
18Gelatine
300gpalatinose
315gbergamot purée

0.5Mango
tomberry tomatoes
Mustard cress
shiso leaves koppert cress
Sesame seeds
daikon
Ocal olive oil
ponzu sauce

2gkombu
20Flour
Squid ink
gOlive oil

Preparation

  1. Mix the algae powder with the protein powder.
  2. Cut the tuna to the desired size.
  3. Sprinkle the tuna with the protein powder and algae powder.
  4. Layer in a terrine mold and place under light pressure in the refrigerator.

  1. Bring the water, palatinose, and bergamot puree to a boil.
  2. Add the gelatin and let cool in the refrigerator for 12 hours.
  3. Whip until light and airy.
  4. Spread in a tray/mold and let set in the freezer.
  5. Cut and store in an airtight container.

  1. Dice the mango into brunoise.
  2. Halve the tomberry tomatoes.
  3. Julienne two shiso leaves.
  4. Dice a piece of the daikon into brunoise.
  5. Place all ingredients in a mixing bowl, add the ponzu and a splash of ocal olive oil.
  6. Cut half a tray of mustard cress and gently fold it in.

  1. Stir all the ingredients together and fill a squeeze bottle or container with the mixture.
  2. Pour a generous splash of olive oil into a small frying pan and cook the batter over low heat until dry. Be careful, it may splatter.

  1. Cut a slice of the tuna mosaic and place it on the plate.
  2. Grill a piece of the tuna and place it next to it on the plate.
  3. Spoon the ponzu marinade over the grilled tuna.
  4. Just before serving, place the crisp on the dish.