Glazed tuna with almonds and cherries

Chef: Josetxo Arrieta Chato y Jordi Grau Lamarca

Restaurant: Lío

Glazed tuna with almonds and cherries. Lío Restautant. Ibiza

Recipe Details:

Ingredients:

  • For the almond milk:
  • 2 kg raw Marcona almonds
  • 3 kg mineral water
  •  
  • For the almond cream:
  • 300 g almond milk
  • 25 g garlic oil
  • 2 g salt
  • 6 g sherry vinegar
  •  
  • For the cherries:
  • 10 cherries
  • 40 g sugar
  • 40 g sherry vinegar
  •  
  • For the tuna broth:
  • 5 kg tuna bones
  • 2.5 kg peeled white onions
  • 1 tbsp katsuobushi
  • 1 tbsp Jang soy sauce for wok
  •  
  • For the tuna glaze:
  • 3 tuna neck pieces
  • 1 tbsp tuna broth
  • 1 tbsp freshly ground black pepper

Preparation:

For the almond milk:
Using a blender, blitz the two ingredients for several minutes. Place in the refrigerator to rest overnight. In the morning, blend the mixture again for several minutes and then strain using a muslin cloth to obtain the almond milk.

For the almond cream:
Blend all the ingredients (except the oil) in a container. Once the ingredients are well combined, slowly add the garlic oil and continue blending to create an emulsion. Store in the refrigerator.

For the cherries:
Using a paring knife, cut the cherries along the middle and remove the pit. In a heated frying pan, add the sugar and allow it to brown slightly. Add the cherries and allow them to caramelise. Add the sherry vinegar to deglaze, remove from the pan and set aside.

For the tuna broth:
Cut the tuna bones into small pieces and spread them out on a baking sheet along with the onions. Place in 200 °C oven and brown, mixing every 15 minutes. The ingredients should be well toasted. Transfer the contents of the baking sheet to a pot, add mineral water until covered and place on the stove at high heat. Once the water has boiled, lower the heat and simmer for 45 minutes, like a broth. Strain the contents and add the katsuobushi, allowing it to infuse for 5 minutes. Strain the mixture again, allow it to cool and then place it in the refrigerator. Once it has cooled, add Jang sauce until the desired colour and flavour are obtained.

For the tuna glaze:
Cut the tuna neck into portions and season with freshly ground black pepper. Sear the tuna on a hot Josper and remove from the grill. Place the tuna in a frying pan and add the necessary amount of tuna broth. This particular cut requires a long cooking time for best results. Once the broth has thickened, begin glazing the tuna neck.

Presentation:
Add a ‘smear’ of the almond cream to a plate with a raised side. Place the glazed tuna neck in the middle of the dish and use the remaining sauce to trickle a thin line around it. Finish decorating the plate with other elements: black garlic, tender Marcona almonds, toasted and grated Marcona almonds, garlic flowers and chive stalks.