Preparation
Step 1: Preparation of the Sweet Potato Mousseline
- Preheat the oven.
- Wash and wrap the large sweet potato in aluminum foil.
- Bake the sweet potatoes in the oven until tender.
- Once cooked, remove the sweet potatoes from the oven and let them cool slightly.
- Peel the cooked sweet potatoes and place them in a blender.
- Add the peanut butter, milk and curry powder to the blender with the sweet potatoes.
- Blend until you obtain a smooth and homogeneous puree.
- Adjust the seasoning by adding salt and pepper to taste. Mix again.
- Reserve the sweet potato puree with peanut butter and curry.
Step 2: Preparation of Tuna with spices and tea
- Peel the ginger and cut it into a very fine brunoise.
- Peel the garlic and chop it finely.
- In a bowl, mix the brunoise ginger, chopped garlic, Sencha Green Tea, Cumin Powder, Espelette Pepper, Fleur de Sel, and Olive Oil.
- Brush the tuna pieces generously with this preparation, making sure to coat them well.
- Vacuum-pack the tuna pieces and marinate in the refrigerator for at least 12 hours. This will allow the tuna to absorb the delicate flavors of the marinade.
- After the marinating period, you can cook the tuna to your preference, keeping it semi-cooked for an optimal taste experience.
Step 3: Preparing the condiments
- Peel the green kiwis, red peppers and mango.
- Cut them into fine brunoise.
- Peel the red onion, cut it into fine brunoise, then blanch it very quickly.
- Cool immediately. In a bowl, mix the kiwis, peppers, mango, blanched red onion, and the previously brewed tea.
- Strain the tea and chop it before adding it to the mixture. Incorporate seasonings according to your taste.
- Make sure to mix all the ingredients well for even distribution of flavors.
- Taste and adjust seasonings if necessary.
Step 4: Dressage
- Arrange a portion of the peanut butter and curry sweet potato puree neatly in the center of each plate.
- Carefully place the pieces of Exotic Tuna Mi-cuit on the puree, taking care to create an attractive presentation.
- Garnish the preparation with the Sauce Vierge, making sure to distribute the kiwi brunoise, red peppers, mango and red onion evenly.
- Add a finishing touch with a light sprinkling of chopped Sencha Green Tea.
- Serve immediately and enjoy this culinary creation combining exquisite textures and flavors.
