Pickled vegetables rolled inside thinly sliced Yellow fin Tuna

Pickled vegetables rolled inside thinly sliced Yellow fin Tuna​ recipe

Pickled vegetables rolled inside thinly sliced Yellow fin Tuna, with a seaweed sauce, horseradish cream, crispy chilli served on a crunchy rice cracker.

This dish is inspired by the coastal regions of Spain. Yellow fin Tuna is one of the most favoured fish in Spanish Cuisine that’s the reason I have kept it raw so we can taste the freshness. The escabeche is a form of pickling an ingredient to preserve them and also to enhance the flavour of the dish. For the cracker I have used Calasparra rice which is from the Murcia region of Spain. Mixed the rice with squid ink to give the dish colour and texture. The seaweed sauce and creamed horseradish is a subtle Asian/European touch on the dish to give it a bit of saltiness and a spicy kick.

Preparation:

For pickled vegetables

• Julienne all the vegetables. Mix in all the ingredients and cook them for 5 minutes.

Crunchy black rice 

• Over cook the rice. Blend it with squid ink and spread out on the sheets to dry it in the dehydrator overnight. Deep fry the cracker in hot Olive Oil from Spain and dry it on a tissue to soak up any extra oil.

Seaweed Sauce

• Toast the seaweed and blend it with the rest of the ingredients until a smooth puree.

Saffron creamed Horseradish

• Blend all the ingredients into a smooth puree.

Crispy fried Chilli

Deep fry the julienned red chilli in hot Olive Oil from Spain and dry it on a tissue to soak up any extra oil.

Winner tapa of the II Mundial de Tapas Ciudad de Valladolid.

Chef Shuyun chen, restaurant Bellota, by Peter Gordon. New Zealand.