70 grams oil , Abraham García (for the mayonnaise)
sherry vinegar, (for the mayonnaise)
salt , (for the mayonnaise)
Preparation
45 mins
0 mins
Medium
For the potato:
Roast the potatoes wrapped in aluminum foil for 30 minutes at 180ºC, once they are tender, take them out of the oven, peel, and mash with a whisk.
Add the finely chopped onion, capers, and pickles, along with a generous splash of olive oil, adjust the salt, and form potato quenelles.
For the mayonnaise:
Boil the cream and set aside. Mix the egg, egg white, oils, and vinegar, pour in the cream, and place in a siphon with two charges. Keep in a water bath at 65 - 70º C.
Plating:
Heat the potato for one minute in a dry oven.
Sear a piece of tuna loin on the grill, flipping it quickly, leaving the center raw.
Serve the hot mayonnaise on top of the potato and finish with some radish sprouts.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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