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Atun Madera

Wooden tuna. Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Marinade

  • Tuna

  • Wood (this component needs to be started 24 hours in advance of serving)

  • Tomato Cork

  • Black Mushroom Marinade

  • Sauce

  • Chopped Nuts

  • Additional


  • Marinade:

  • 1.

    Process all ingredients together.

  • 2.

    Season with salt, pepper and a little sugar.

  • Tuna:

  • 1.

    Divide the tuna into 4 portions and lightly smoke for 4 minutes in a smoker.

  • 2.

    Once smoked, season, brush with the marinade and cook on the flat grill, ensuring the fillet remains juicy.

  • Wood:

  • 1.

    Place kyogi wood sheets in the water and essence and leave to soak for 24 hours.

  • Tomato Cork:

  • 1.

    Heat the olive oil, add the garlic, green capsicum and onion.

  • 2.

    Fry over a medium heat and then add the crushed tomato.

  • 3.

    Leave to cook for 30 minutes. Add the basil leaves and a pinch of sugar.

  • 4.

    Cook for 5 minutes and then add the cochineal.

  • 5.

    Process the mixture and strain.

  • 6.

    Measure 200g of the sauce and add the agar.

  • 7.

    Lightly boil, season with salt and pepper and turn into ‘cork’ moulds.

  • 8.

    Allow to cool and harden.

  • Black Mushroom Marinade:

  • 1.

    Put the onion in a frypan with half the olive oil.

  • 2.

    Once caramelised, add the rest of the ingredients.

  • 3.

    Lightly cook, then process to produce a thick pulp.

  • 4.

    Season with salt and pepper and a small amount of ginger.

  • Sauce:

  • 1.

    Flambé the poached onion in whisky over medium heat.

  • 2.

    Pour the stock over the mixture and leave to cook over medium heat for 20 minutes.

  • 3.

    Strain and infuse with cinnamon and oregano. Leave for 5 minutes and strain again.

  • 4.

    Add the barley malt and season with salt and pepper.

  • Chopped Nuts:

  • 1.

    Chop the nuts into reasonably large pieces and season with salt and pepper.

  • To Serve:

  • 1.

    On a warmed plate, place the kyogi wood, followed by the tuna, then the chopped nuts and the tomato ‘cork’.

  • 2.

    Paint the surface with the black mushroom marinade.

  • 3.

    Lightly season with salt and decorate with a few lemon verbena leaves.

  • 4.

    Paint the inside of the crystal bells with the black marinade and then cover the plate with the bells.

  • 5.

    In an instant, a vapour will be generated, creating a microfauna with aromas of wood and the forest.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Atun Madera.


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