Mediterranean tuna cannelloni

  • Cook By: Eduard Xatruch. Restaurant Compartir
  • Theme: Seafood dishes Influencer
  • Main Ingredients: tuna
  • Serving Size: 4

For the green olive juice

Ingredients

  • 100 g Green “Manzanilla” olives
  • 0.1 g Xanthan gum

Directions

  • 1 Remove the pits from the olives and puree the pulp using a blender.
  • 2 Strain through a cheesecloth,to achieve olive juice.
  • 3 Bind the juice with xanthan gum and store in the refrigerator.

For the almond cream

Ingredients

  • 75 g Finely chopped raw almonds
  • 85 g Water
  • 0.1 g Xanthan gum
  • Salt

Directions

  • 1 Add the water to the chopped almonds and blend.
  • 2 Allow to sit in the refrigerator for 12 hours.
  • 3 Pulse in a blender until a fine cream is reached. Strain using a cheesecloth to obtain fine and creamy almond milk.
  • 4 Add xanthan gum and blend until no lumps remain.
  • 5 Add salt to taste and set aside in the refrigerator.

For the tomato purée

Ingredients

  • 4 ea Ripe tomatoes
  • 25 g Extra virgin olive oil
  • Salt
  • Freshly ground black pepper

Directions

  • 1 Cut the tomatoes in half and remove the seeds.
  • 2 Grate the pulp.
  • 3 Season the grated pulp with salt, freshly ground black pepper, and extra virgin olive oil.
  • 4 Store in the refrigerator.

For the basil oil

Ingredients

  • 25 g Fresh basil leaves
  • 50 g Virgen olive oil

Directions

  • 1 Blanch the basil leaves for 3 seconds in boiling water.
  • 2 Drain and cool down in ice water.
  • 3 Triturate the blanched basil with oil using a blender
  • 4 Strain and keep in a sauce dispenser.

For the Soybean Paste(DoenJang) vinaigrette

Ingredients

Directions

  • 1 Mix and set aside in the refrigerator.

For the chopped and slices of tuna

Ingredients

  • 500 g Tuna loin

Directions

  • 1 Cut 40 slices of tuna, 4x2 cm of side and 0.2 cm thick.
  • 2 Overlap 10 slices of tuna on plastic cling-wrap, forming 15 cm long strip. Cover with more cling-wrap and set aside.
  • 3 Cut the remaining tuna into 0.2 cm cubes.
  • 4 We will need 4 groups of slices and 160 g of tuna dice.
  • 5 Keep in a refrigerator.

For the tuna cannelloni

Ingredients

  • 4 group Tuna slices (see above)
  • 160 g Finely diced tuna (see above)
  • 30 g Tomato purée (see above)
  • 20 g Soybean Paste(DoenJang) vinaigrette (see above)
  • Salt
  • Freshly ground black pepper

Directions

  • 1 Dress the diced tuna with Soybean Paste(DoenJang) vinaigrette and tomato purée. Season with salt and freshly ground black pepper.
  • 2 Place some of the diced tuna in the center of tuna slices, and roll as if it were cannelloni.
  • 3 Set aside.

Presentaion

Ingredients

  • 32 Capers in vinegar
  • 20 g Caviaroli of arbequina
  • 12 leaf Fresh basil
  • Salt flakes
  • 16 slice Thin slices of toasted bread

Directions

  • 1 Place the tuna cannelloni in the center of a rectangular plate.
  • 2 Dress the base of the plate with plenty almond cream and green olive juice.
  • 3 Distribute 8 drops of tomato purée, DoenJang vinaigrette, basil oil and the capers.
  • 4 On top of each cannelloni, scatter salt flakes and place 3 little piles of Caviaroli and 3 basil leaves.
  • 5 Serve with thin slices of toasted bread separately.