Gastronomixs

Warm airy tuna sauce from the siphon

Warm airy tuna sauce from the siphon

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Ingredients

250

g

streaked tuna or tuna trimmings

1

 

shallot, finely diced

150

g

tuna or fish stock

150

g

cream

150

g

egg whites

 

 

salt and pepper

 

 

olive oil

Preparation method

  • Fry the chopped shallot in the olive oil.
  • Add the tuna and the stock and poach at 60°C.
  • Blend in a food processor or blender until completely smooth and pass through a fine sieve.
  • Add the cream and the egg white.
  • Transfer to a siphon, aerate with 1 cartridge and place, still warm, in a hot water bath at no more than 60°C.
  • Just before serving, aerate with a second cartridge.

Serving suggestions

  • As a component in a re-envisioned vitello tonato.
  • As a garnish to an ice-cold cucumber soup.
  • As a component in a composition with multiple tuna components.

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