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
- 50 g Doenjang, Korean Soybean Paste
- 50 g Virgin olive oil
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.
