Fine Dining Tuna Salad
We are going to attempt to take tuna salad sandwich and turn it into a fine dining dish.
Ingredients
Tuna Confit
- 1 lb Albacore Tuna
- 1 liter Grape seed oil
- 10 sprigs Thyme
- 5 cloves Garlic, crushed
- 1 lb Fingerling potatoes
Dressing
- 1 ea Egg, yolk
- 10 g Dijon mustard
- t.t. Lemon juice
- 8 oz Grape seed oil
- 30 g Cornichons, brunoise
- 30 g Celery, brunoise
- 30 g Shallot, brunoise
Crisp
- 1 Baguette
- Extra Virgin Olive Oil
Lettuce Puree
- 3 + 1 tbsp Butter
- 1 large Shallot, sliced
- 200 g Romain lettuce, sliced
- 40 g White wine
- 1 pinch Xanthan gum
Garnish
- 1 stock celery
- 1 oz Caviar
Instructions
Tuna Confit
- Sprinkle the outside of the tuna with salt and let cure in the fridge for 1-2 hours. Tune on oven to 225F. Heat up the grape seed oil on medium heat and add in the thyme and garlic. Once the oil reaches 225 F add in the tuna and cook in the oven until tender, about 10 minutes.
- Remove from the oil and add 1 Lb fingerling potatoes. Cook in a 350 F oven until tender, about 45 minutes. Break the tuna into large chunks and for the potatoes, peel and break into bite sized pieces.
Dressing
- Combine egg yolk, dijon, lemon juice, salt pepper and a splash of water. Blend up and slowly drizzle in the oil. If the mayo starts to get too thick, add a bit more water. Mix in the cornichons, celery, and shallot. Store in the fridge.
Crisp
- Thinly slice the baguette length wise. Oil a sheet tray with oil and lay out the sliced bread. Brush the tops with oil and season with salt. Bake at 300 F until GBD, golden brown and delicious, about 15 minutes. Flip the bread on the sheet tray and let cool.
Lettuce Puree
- Sweat the shallot in 3 tbsp of butter with some salt. Once translucent, add in the lettuce and wilt with a pinch of salt. Add in the wine and cook until almost dry. The lettuce should be really tender. Transfer into a bowl and cool over an ice bath or in the freezer. Place in a blender with 1 tbsp of butter and a pinch of xanthan gum. Blend and pass.
Garnish
- Using a paring knife, peel the fibers off of the celery and slice thinly on a mandolin. For the leaves, pick the smallest ones. The yellow leaves will have better flavor than the green and will also be more tender.
