75 grams cucumber, peeled and pitted (for the mayonnaise)
75 grams pickles, in vinegar (for the mayonnaise)
50 grams onion, chopped and blanched (for the mayonnaise)
5 grams sherry vinegar, (for the mayonnaise)
4 grams curry, (for the mayonnaise)
20 grams syrup, at 30ºC (for the mayonnaise)
150 grams sunflower oil, (for the mayonnaise)
130 grams mayonnaise, (for the mayonnaise)
1250 grams apple, granny (blended) (for the ice cream)
475 grams sugar , (for the ice cream)
50 grams glucose syrup, (for the ice cream)
590 grams water, (for the ice cream)
125 grams glucose syrup, sprayed (for the ice cream)
4 gelatins, in leaves (for the ice cream)
Preparation
50 mins
0 mins
Medium
For the tartar:
Dice the tuna into small cubes, finely chop the rest of the ingredients, and dress just before serving.
For the mayonnaise:
Marinate all ingredients in the chamber for 3 hours. Blend with the thermomix.
For the apple ice cream:
Mix all ingredients except for the blended mixture, warm up and dissolve the gelatin leaves, incorporate the blended mixture and churn directly.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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