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Christmas Menu with Adrian Geralnik
First Courses
Tuna tataky with tepid bloody mary
Delicious combination
By Chef Adrian Geralnik Twitter Post the recipe on facebook Your email (*) print
At a glance
- Serves:
- 4
- Difficulty:
- Medium
Read interview with:
Ingredients
- 500g tuna steak
- 600ml tomato juice
- 100ml vodka
- ½ lemon juice
- a few Tabasco drops
- a few drops of Lee and Perrins sauce
- 8g agar- agar
- 200ml water
- n/q wasabi
- 2 gelatin sheets (hydrated)
- a few celery leaves
- Mix the tomato juice with vodka, lemon juice, Tabasco and Perrin’s sauce. Bring to the boil then add the agar agar, mix well and allow to boil for 1 minute, whiz through the mixer. Reserve a small portion and put the rest into a mould lined with cling film (approximately 1cm deep), keep in the refrigerator until set.
- With a syringe, take the reserved bloody Mary and add drops into a container of cold water, then drain the water and set aside with a small amount of olive oil. Take 200ml of water and add wasabi to taste heat and dilute the gelatin, place in the refrigerator until set.
- Take the bloody Mary out of the mould and cut into 4 rectangles, heat for a few seconds in the oven at 160 º. Cut the tuna into 4 blocks, season and sear them in a pan one minute on each side ensuring that the center remains raw, cut into slices and place it on the bloody Mary; with a little spoon, take the wasabi jelly balls and place them alongside the bloody Mary drops. Serve with a few celery leaves.
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