Tuna belly with Modena PGI Balsamic Vinegar, daikon, orange emulsion | Luca Marchini

Ingredients for 4 people

• 4 portions of tuna belly, 100 g each
• Modena PGI Balsamic Vinegar 
• Rosemary
• Extra virgin olive oil
• Daikon
• Mirin
• Apple cider vinegar
• 1 Pak Choi
• Vegetable broth
• 30 ml of milk
• A few drops of lemon
• 100 ml of sunflower oil
• Dried orange zest powder
• Salt to taste

Method

For the pak choi

Cut the pak choi lengthwise into 4 parts, sauté with oil and braise with vegetable broth. Season with salt.

For the Daikon

Slice the daikon into one-centimeter thick slices. Vacuum seal it with mirin and a pinch of salt. Let it marinate for at least 24 hours. Remove from the vacuum seal, dry, and cut into small cubes.

For the emulsion

Place milk and lemon in a hand blender cup, let it curdle for a couple of minutes, then create an emulsion with oil and salt. Finally, add the dried orange zest powder.

For the tuna belly

Marinate the tuna belly rectangles for a few minutes in a mixture of extra virgin olive oil, balsamic vinegar, salt, and finely chopped rosemary. Sear the tuna belly and then place everything in the oven at 170°C for a couple of minutes.

Plating

Place the tuna in the center of the plate. On the left, place the braised pak choi altering the daikon cubes with the emulsion.

Photos by NikoBoi