Serves 2-4

 

Ingredients

8oz albacore tuna fillets

1 shallot, thinly sliced

2 cucumber blossoms, halved

2 bibb lettuce hearts, halved

1 vine-ripened tomato

1 baby red bell pepper, sliced ¼in thick

2 haricots verts, split in half and blanched

5 quail eggs

1oz compressed caviar

1 loaf sourdough bread

Dijon mustard

Crème fraîche

1 bunch chives, thinly sliced

1000g water

7g sodium alginate

1 cup niçoise olives in brine

1g xantham gum

5g calcium chloride

Extra virgin olive oil

Sherry vinegar

Salt and pepper

1 pressure cooker

 

Method

For the tuna

Season the tuna with salt and pepper. Divide the tuna into 2 pint-sized mason jars. Place 1-2 slices of shallot in each jar, cover the tuna with extra virgin olive oil and seal the jars. Turn the heat to high on the pressure cooker. Once the pressure cooker is pressurised, release some of the pressure and cook for 11 minutes. Remove the tuna from the pressure cooker and chill. Once the tuna is chilled, remove it from the oil and transfer to a mixing bowl. Mix in 1tsp of the extra virgin olive oil from the jar and 1tsp dijon mustard, being careful not to break up the tuna too much. Adjust the seasoning with salt and pepper if the tuna is bland, and set aside.

 

For the garnishes

Score the tomato and remove the core. Blanch the tomato. Remove the skin from the tomato and cut into quarters. Remove the seeds and place the remaining tomato flesh onto a baking tray. Liberally drizzle the tomato with extra virgin olive oil, salt and pepper, and roast in the oven at 250°f for 1½ hours. Set aside. Take the loaf of sourdough and cut into 1½in x ¼in batons. Toast the batons in an oven at 200°f until they are dry, about 10 minutes. Set aside. Purée the olives and the brine, and pass through a cheesecloth-lined chinois.  Purée 100g  of the olive liquid with 1g xantham gum and 5g calcium chloride, and set aside in a squirt bottle. Next, purée the 1000g water with the 7g sodium alginate and set aside in a baking pan. Take the olive liquid and pour into the sodium alginate bath to form little balls. Set aside. Gently boil the quail eggs for 2-3 minutes or until the yolks are cooked. Remove the shells and cut the eggs in half. Separate the whites from the yolks. In a mixing bowl, mix ½tsp crème fraîche, ½tsp mustard, and ½tsp chives with the yolks. Season with salt and pepper. Transfer the yolk mixture into a piping bag and pipe the mixture into the cavities of the halved egg whites (where the yolk used to be). Set the eggs aside.

 

To serve

Place the tuna in a 1½in x 4in mould. Toss the lettuce hearts, bell peppers, cucumber blossoms, roasted tomatoes and haricots verts with extra virgin olive oil and a few drops of sherry vinegar. Spread the compressed caviar over the sourdough batons. Arrange the deviled eggs, the vegetables and the croutons over the top of the tuna. Lastly, gently take the liquid olives out of the alginate bath and place over the top of the vegetables. Serve immediately.

 

Read more about Eric Ripert here and about FOUR International here.

 

 

© shimon & tammar; william hereford