100 milliliters cranberry juice, concentrated (for the cranberry sauce)
1 tablespoon kuzu root starch
1/2 bunches basil, (for the basil oil)
100 milliliters sunflower oil, (for the basil oil)
100 grams goat cheese, natural (for the cheese dressing)
50 grams cow's milk , (for the cheese dressing)
50 grams clotted cream, (for the cheese dressing)
salt , and white pepper to taste (for the cheese dressing)
Preparation
30 mins
0 mins
Low
Take the tuna out of the refrigerator to let it come to room temperature.
For the cheese dressing: blend all the ingredients.
For the cranberry sauce: dissolve the kuzu in the concentrated cranberry juice and then heat until it boils. Once it does, reduce the heat to low and continue stirring for five minutes. You will see that the consistency will become thicker. Set aside.
For the basil oil: Submerge the fresh basil leaves in boiling water for 10 seconds. Dry them well. Blend the leaves with the oil, strain, and set aside.
For the tuna: once you have let it come to room temperature, heat the oil in a pan. When the oil reaches a high temperature, place the tuna in and sear it. Make sure the tuna remains raw inside. Cut it into medium pieces.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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