Delicious combination

People :

4

Preparation time :

30 min

Cooling time:

2 h

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

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
Preparation
  1. 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.
  2. 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.
  3. 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.

Additional information

People :

4

Preparation time :

30 min

Cooling time:

Difficulty:

Media