Tuna in Chorizo Oil, Chlorophyll Jelly, Elderflower and Wasabi Crisp Tuna:
150 g tuna loin
10 g salt
8 g pepper
Chorizo oil:
350 g chorizo
450 g clarified butter
Chlorophyll jelly:
200 g spinach
200 g parsley
150 g spring onions
200 g basil
12 g salt
20 ml lemon juice
150 g gelatin
Elderflower:
100 g carrots
100 g shallots
500 ml orange juice
50 ml elderflower juice
5 g saffron
10 g butter
2 pcs lime juice
Wasabi crisp:
300 g rice 20 g wasabi powder For tuna: Poach tuna in chorizo oil for at least 2 minutes each side. For chlorophyll jelly: Blanch all greens for at least 10 seconds then plunge in ice bath. Blend greens in thermomix and add lemon juice. Strain and set aside. Boil juice then add the jelly for it to set.
For elderflower: Saute veggies in butter. Add orange juice and elderflower. Reduce stock. Add saffron, salt and lime juice. Strain stock using a fine mesh, sieve and set aside.
For wasabi crisp: Overcook the rice. Add wasabi. Add in thermomix. Blend until totally mashed. Strain and lay in silpat. Dehydrate wasabi mixture until it crisps up.