Recipe by Heinz Beck: Tonnato Tuna

Ingredients for 4 Servings

For the Veal and Bonito Broth Gelatin

1 liter of veal broth
100 g of bonito
6 tablespoons of liquid gelatin

For the Anchovy Chips

200 g of Carnaroli rice
4 fillets of anchovies in oil
1 fresh sardine
1 tablespoon of white wine
300 ml of vegetable broth
Extra virgin olive oil
Salt

For the Tuna

120 g of red tuna fillet
Salt
Extra virgin olive oil

For the Balsamic Vinegar Tapioca Pearls

3 g of tapioca pearls
100 g of water
50 g of Traditional Balsamic Vinegar of Modena

For the Tonnato Sauce Snow

200 g of canned tuna, drained
15 g of egg yolk
90 g of cream
15 g of veal broth
20 g of white wine
1 tablespoon of mayonnaise
1 and ½ sheets of gelatin

For the Dish Garnish

Shiso

Method

For the Veal and Bonito Broth Gelatin

Pour the bonito into the broth and bring to a boil. Simmer for half an hour and filter.
Mix 2/3 of the broth with gelatin and heat to 60°C (140°F).
Pour onto a tray, let cool, and cut into pieces. Combine the gelatin with the remaining broth and warm.

For the Anchovy Chips

Toast the rice and deglaze with white wine. Gradually add the broth and cook.
Separately, sauté the anchovies and mix them into the rice. Once the rice is overcooked, incorporate the cleaned sardine.
Cool and blend in a Thermomix. Wrap the rice in plastic wrap to form a long "sausage." Freeze and slice. Dry the slices in a ventilated oven at 70°C (158°F) for 5/6 hours. Fry the chips in extra virgin olive oil at 190°C (374°F) and drain on paper towels. Adjust with salt.

For the Tuna

Cut the tuna into strips about 10 cm long and 5 cm wide. Sear on both sides for 5-6 seconds. Cut into thin slices.

For the Balsamic Vinegar Tapioca Pearls

Put the tapioca pearls in water mixed with Traditional Balsamic Vinegar and slowly boil for about 20 minutes. Drain and keep in Balsamic Vinegar until use.

For the Tonnato Sauce Snow

In a Thermomix, combine the drained tuna, cream, veal broth, white wine, and blend at 70°C (158°F) until smooth. Add mayonnaise, gelatin, and egg yolk. Strain through a chinois and adjust the salt.
Pour into a siphon with two gas charges. Dispense into liquid nitrogen and then mix to obtain the tonnato sauce snow.

For Finishing the Dish

Place the veal and bonito gelatin at the bottom of the serving plate.
Gently place the tuna sashimi on top, followed by the tapioca pearls.
Garnish the dish with shiso seasoned with extra virgin olive oil, anchovy chips, and the tonnato sauce snow.