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http://www.lifestylefood.com.au/recipes/15335/atun-madera

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Atun Madera

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

Ingredients

  • Marinade

  • 30g olive oil

  • 100g hazelnuts, fried

  • 50g peanuts, fried

  • 20g apple juice

  • 30g lemon juice

  • 10 basil leaves

  • pinch thyme

  • salt

  • pepper

  • sugar

  • Tuna

  • 600g loin of tuna (150g per person)

  • salt

  • ginger

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

  • 4 sheets kyogi wood (13 x 13 cm)

  • 3 drops natural forest essence

  • 20g water

  • Tomato Cork

  • 500g crushed tomato

  • 175g onion, finely chopped

  • 70g green capsicum, finely chopped

  • 1 clove garlic, finely chopped

  • 2 basil leaves, finely julienned

  • 1g cochineal

  • 2g agar

  • 5 tbsp olive oil

  • salt

  • pepper

  • sugar

  • Black Mushroom Marinade

  • 1 onion, finely diced

  • 100g powdered huitlacoche

  • 50ml olive oil

  • salt

  • powdered ginger

  • Sauce

  • 80g poached onion

  • 4 tbsp malt whisky

  • 250g poultry stock

  • pinch cinnamon

  • pinch cumin

  • 1.5g powdered barley malt

  • salt and pepper

  • Chopped Nuts

  • 5 marcota almonds, fried

  • 10 peanuts, fried

  • 1 nutmeg, fried

  • salt

  • Additional

  • 4 crystal bells and some lemon

  • verbena leaves

Method

  • 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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