Appetizer

Spiced Tuna Tartare Carapace with Crispy Lentil Tuile, Black Garlic Emulsion & Pomegranate Caviar

Name: Spiced Tuna Tartare Carapace with Crispy Lentil Tuile, Black Garlic Emulsion & Pomegranate Caviar
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 8 oz sashimi-grade tuna loin, hand-diced into small (¼-inch) cubes; 1 lime, zest and juice; 1 tbsp ginger, minced very fine; ½ tsp cumin seeds, toasted and ground; 2 tbsp ponzu sauce; 1 tbsp sesame oil (toasted); Fleur de sel to taste; FOR LENTIL TUILE: ¼ cup red lentil flour, 2 tbsp melted ghee, 1 tbsp water, ¼ tsp ground turmeric, pinch of salt; FOR BLACK GARLIC EMULSION: 4 black garlic cloves, 3 tbsp neutral oil, 1 tbsp rice vinegar, ¼ tsp white miso, ¼ cup vegetable stock; ¼ cup pomegranate arils; 1 tbsp micro amaranth (or micro cilantro); 1 tsp chilli-infused oil; Edible flowers (optional: nasturtium petals)

A striking composed appetizer: hand-cut sashimi-grade tuna mixed with lime, ginger, and toasted cumin, nestled in a thin, shattered crispy lentil tuile (made from French red lentil flour), surrounded by a glossy black garlic emulsion, dotted with pomegranate arils, and finished with micro amaranth and a whisper of chilli oil. Both elemental and architectural.

297cal 36gprotein 14gcarbs 11gfat 20min prep 20min cook 2serves

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