Delicious and fresh recipe for tuna tartare with pickled mayonnaise and curry with green apple ice cream, you will love it.
Ingredients
Measurements
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
500 grams tuna, (for the tartar)
75 grams red onion, (for the tartar)
45 grams gherkin, (for the tartar)
25 grams capers, (for the tartar)
80 grams olive oil, (for the tartar)
10 grams soy, (for the tartar)
10 grams lemon juice, (for the tartar)
3 grams chives, (for the tartar)
75 grams cucumber, peeled and ginned (for mayonnaise)
75 grams gherkin, in vinegar (for mayonnaise)
50 grams onion, chopped and bleached (for mayonnaise)
5 grams Sherry vinager, (for mayonnaise)
4 grams curry, (for mayonnaise)
20 grams syrup, at 30ºC (for mayonnaise)
150 grams sunflower oil, (for mayonnaise)
130 grams mayonnaise, (for mayonnaise)
1250 grams apple, granny (liquefied) (for ice cream)
475 grams sugar, (for ice cream)
50 grams glucose, (for ice cream)
590 grams Water, (for ice cream)
125 grams glucose, atomized (for ice cream)
4 jellies, in sheets (for ice cream)
Preparation
For the tartar: Chop the tuna into small squares, chop the rest of the ingredients very finely and dress just before serving.
For mayonnaise: Marinate all the ingredients in the chamber 3 hours. Grind with the thermomix.
For the apple ice cream: Mix all the ingredients except the liquefied, temper and dissolve the gelatin sheets, add the liquefied and butter directly.
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