Yield: 8 Appetizer portions
FOR THE SQUID INK AIOLI • 224 grams mayonnaise
FOR THE TUNA
• 2 cloves black garlic, mashed (roasted garlic cloves may be substituted) • 10 grams squid ink • 5 grams lemon juice Combine all ingredients in a blender and blend until smooth and homogenous. Taste, then adjust seasoning.
• 1 piece ahi tuna, 2"x 2"x 8" • ½ cup toasted sesame seeds • 2 tablespoons vegetable oil • As needed, Maldon sea salt • As needed, cracked black peppercorns Place the toasted sesame seeds onto a flat tray, then evenly coat the tuna on all sides, pressing firmly into the seeds so they adhere. Heat the oil in a sautée pan. Quickly sear each side of the tuna; about 10 seconds per side. Remove to a tray and set aside until cool. Slice the tuna into 16 even slices, season with salt and pepper.
PASSION FRUIT GEL
• 320 grams passion fruit purée • 160 grams orange juice • 50 grams lime juice • 50 grams water • 14 grams sriracha • 4 grams agar Combine passion fruit purée, orange and lime juices, water and sriracha.
FOR THE AVOCADO PAVÉ
• 250 grams avocado purée • 25 grams lime juice • 7 egg yolks • 15 grams honey • 50 grams spinach • 85 grams water • 250 grams light cream • 1 gram agar
Bring to a boil, then whisk in the agar powder. Continue to cook, whisking for 4 minutes. Strain, then refrigerate until thoroughly chilled. Transfer to a blender and purée the passion fruit gel until a smooth, pudding-like consistency is achieved. If the mixture is too thick to purée, add orange juice in small increments to facilitate the puréeing process. Taste, then adjust seasoning and viscosity.
• 5 grams kosher salt • 1 gram white pepper
Combine avocado, lime juice, honey, salt, pepper, spinach and water. Blend until very smooth. Transfer purée to a stainless-steel bowl, cover and refrigerate. Place the light cream into a medium sauce pot and heat to a simmer. Whisk in the agar powder and continue whisking until fully incorporated and the cream begins to thicken. Continue cooking for 4 minutes. Remove from heat and allow to cool slightly. Whisk in the avocado purée, then season with salt and pepper. Taste and adjust seasoning if necessary. While still warm, carefully pour the avocado agar mixture into the desired mold, then refrigerate overnight. When ready, carefully remove the avocado agar gels from their molds and transfer to a parchment- lined tray. Keep refrigerated until ready to use.
ADDITIONAL GARNITURES FOR PLATING • 24 orange supremes • 24 pieces pineapple, cubed cut • 8 portions petite organic greens • ½ cup orange vinaigrette Tastefully arrange the sliced tuna, greens and fruits onto a medium-sized plate.
Transfer the squid ink aioli and passion fruit gel to squirt bottles, then tastefully apply medium sized droplets of each sauce onto the plate. Season the tuna with Maldon sea salt and cracked black pepper. Dress the greens with orange vinaigrette. Serve immediately.
Duquesne Club | 13
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