Recipe by @Chef Omri
Sea fish chop, aioli and a spicy cucumber salsa.
Are you ready to make the yummiest bite in the easiest steps?
Ingredients for 2 servings:
300 g red tuna
2 tablespoons of yuzu
Lemon and lemon zest
A handful of mint
1 cup of grape seed oil
A teaspoon of mustard
Tablespoon of 27% sour cream
Tablespoon of chopped chives
To make the bruschetta:
Slice the bread into a rectangle.
Heat a small pot with oil and fry the bread until golden on all sides.
To make the cucumber and chili salsa:
Drain the cucumbers from the contents and seeds and chop as finely as possible.
Chop the mint.
Chop the chili without the seeds.
Mix everything in a separate bowl with 2 tablespoons olive oil, a tablespoon of yuzu, a pinch of salt and mix.
Prepare the aioli:
In a liter, add the egg, yolk, a tablespoon of mustard, a tablespoon of chopped chives, a tablespoon of yuzu and a pinch of salt.
Using a rod blender, grind everything while dripping the grape seed oil very slowly.
Slowly until you see the mass begins to gain volume and stabilize.
The stabilization broths add a tablespoon of sour cream and with the help of a ladle fold it into the aioli.
After the aioli has stabilized and the cream is transferred to a perfusion bag and the refrigerator.
Chop the tuna as finely as possible (use a sharp knife to make the cut sharp and as little contact as possible between us and the knife with the fish).
Dip the tuna in a tablespoon of olive oil, salt, a tablespoon of fresh lemon juice and a zest of half a lemon and mix.
Creating the perfect bite: