DISH OF THE DAY

Going All Out

A stunning cured yellowfin tuna for you to recreate.

Recreate Executive Head Chef Renee Martillano’s cured yellowfin tuna from Journey Beyond's Cruise Sydney menu, and turn a dinner party into something special with these flavours.

Executive Head Chef, Renee Martillano

INGREDIENTS

Tuna Curing Mix

250g Maldon sea salt 375g demerara sugar 4 star anise 5g coriander seeds 3 oranges, zested 1 lime, zested 1 lemon, zested

  1. Stir all the ingredients together in a bowl, place in a food processor and process until all ingredients are combined.

Anchovy Dressing

45g anchovies 30ml apple balsamic (can use normal thickened balsamic) 225ml pomace oil Gluten free soy sauce, to taste and colour 15g caster sugar 5g grated garlic 25g lemon zest

  1. Remove any bones from anchovies (if any). Finely chop anchovies. Set aside. Combine apple balsamic, pomace oil, soy sauce and sugar in a bowl and whisk until sugar dissolves. Add anchovies, garlic and lemon zest, whisk to combine. Taste and set aside until needed.

COMPONENTS

Serves 4

1kg yellowfin tuna Tuna curing mix Anchovy dressing 2 tbsp crème fraîche 1 shallot, finely chopped 1 tbsp finely sliced chives Microherbs, to garnish 60ml yuzu dressing

METHOD

  1. Trim tuna, remove skin, bloodline and pin bone ( if needed).
  2. Cut tuna into fillets in desired thickness.
  3. Spread tuna curing mix in a gastronorm or baking tray.
  4. Lay tuna over curing mix.
  5. Cover tuna with curing mix to coat fish.
  6. Refrigerate for two hours, depending on the thickness.
  7. Scrape curing mix off tuna and wash and pat dry with single-use paper towel.
  8. Dice tuna into small cubes. Place in a bowl and add anchovy dressing and crème fraiche, toss to combine.
  9. Add shallot and chives, toss to combine.
  10. Taste and adjust seasoning.
  11. Place enough tuna to fill a round metal ring on a serving plate.
  12. Remove ring and garnish with microherbs.
  13. Finish with some drizzles of yuzu dressing.
  14. Enjoy.