https://www.lifestylefood.com.au/recipes/27238/confit-tuna-potato-salad

LifestyleFOOD.com.au

An exotic treat straight from the shores of Bali. 

Ingredients

  • Confit tuna

  • 50g fresh tuna belly

  • 200ml salad oil

  • 2 pcs shallots chopped 

  • 1 tsp hondashi powder 

  • 1 tsp salt 

  • Potato and nori crisps

  • 1 large potato boiled 

  • 2 pcs nori sheets 

  • water

  • Hondashi mayonnaise

  • 200ml Kewpie mayonnaise 

  • 1 tsp hondashi powder 

  • 1 tsp lime juice 

  • Salted duck egg

  • 3 duck eggs

  • 300g salt 

  • 300g sugar

  • Potato salad

  • 1 potato 

  • 1 hard boiled egg 

  • 1 small carrot

  • 1 small cucumber

  • 1 small piece white cabbage finely julienne

  • 1 small piece red cabbage finely julienne

  • 1 handful parsley chopped 

  • 1 tbsp black tobiko

  • 100ml hondashi mayonnaise 

  • 3 tbsp Tabasco 

  • 5 pieces green shallots, sliced in rounds

  • 1 piece red onion finely sliced

  • Small handfull dry wakame rehydrated in water

  • 2 tbsp togarashi

  • 200g ice cubes

Method

  • Confit tuna:

  • 1.

    Cover the tuna, shallots, hondashi powder and salt with the olive oil and slowly bring oil to a temperature around 60 degrees , slowly cook the tuna at this temperature for around 20 to 30 minutes depending on the thickness of your tuna.

  • Potato and nori crisps:

  • 1.

    Blend your boiled potato in a food processor adding water till around the thickness of pouring cream.

  • 2.

    Finely julienne your nori sheets.

  • 3.

    Spread potato on baking paper on a tray or dehydrator rack at about 2mm thick.

  • 4.

    Sprinkle potato sheet with julienne nori.

  • 5.

    Dry overnight in a dehydrator or in a warm dry place.

  • 6.

    Deep fry pieces of the potato sheets till crispy before using.

  • Hondashi mayonnaise:

  • 1.

    Whisk together ingredients till hondashi dissolved.

  • Salted duck egg:

  • 1.

    Separate the egg yolks and whites, careful not to break the yolks.

  • 2.

    Reserve the whites for another use.

  • 3.

    Combine the salt and sugar in a bowl.

  • 4.

    In a small tray or container add half the salt and sugar mix.

  • 5.

    With a tablespoon make 3 small indents in the salt mix and then gently place the egg yolks in the indents.

  • 6.

    Cover the yolks with the  remaining salt and sugar mix, yolks should be fully covered.

  • 7.

    Close the container airtight and refrigerate overnight or at least 12 hours.

  • 8.

    After the yolks have cured for 12 hours , wash the salt mix off with cold running water, then dry on kitchen  absorbent paper. Egg yolks should be firm but will be soft in the centre.

  • 9.

    Place the yolks on baking paper and dehydrator rack or tray.

  • 10.

    Dry overnight in dehydrator or in warm dry place till eggs are hard.

  • Potato salad:

  • 1.

    Boil the potato till soft , then peel , dice half the potato at around 1.5cm dice , the other half crush with the palm of your hand till all roughly broken up.

  • 2.

    In one bowl soak the sliced white and red cabbage in ice water , to crisp up the vegetables, in another bowl soak the red onion slices.

  • 3.

    Peel carrot and cut in half lengthwise, finely slice on an angle.

  • 4.

    Peel cucumber and deseed , cut in half lengthwise and slice on the angle.

  • 5.

    In two separate bowls mix carrot and cucumber slices with salt and leave for 10 minutes.

  • 6.

    Rinse salt off the carrot and cucumber under running water.

  • 7.

    Mix the confit tuna with togarashi , tabasco , green shallot and salt to taste.

  • 8.

    In a mixing bowl mix the diced boiled potato, crushed boiled potato, salted carrot, salted cucumber, white cabbage, red cabbage, red onion (careful not to get water in the salad), green shallot and grated hard boiled egg white, dress with hondashi mayonnaise and Tabasco and adjust seasoning to your preference.

  • 9.

    Place potato salad in serving bowl and scatter wakame seaweed on top ( careful not to get the water from seaweed), add the confit tuna mix on top , garnish the salad with sprinkle of black tobiko, chopped parsley and togarashi.

  • 10.

    Finish the salad with microplaned cured egg yolk and the two large fried potato crisps.

Notes

Exclusive recipe from Billy Ho inĀ Canggu, Bali, serving up comfort food inspired by the culinary delights of Hong Kong, Japan and South Korea.

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