Chef Kitano Yurika won the Social Responsibility Award for the North West Europe Region.
Courtesy of Chef Kitano Yurika
Raw Tuna with Peaches, Clear Tomato Jelly and Parsley and Celery Oil
19 Oct 2020
Difficulty
Intermediate
Total Time
1H 30MIN
Ingredients
Tuna: 300 g
Peaches: 2
Tomatoes: 1 kg
Grape seed oil: 100 g
Parsley: 1 bunch
Gelatin: 7 g
Almonds: 10 fresh nuts
White vinegar: As needed
Extra virgin olive oil
Salt
Fleur de sel
Horseradish
Mini basil
Chef Kitano Yurika has created the ideal dish for a hot summer’s day, when there’s an abundance of fresh produce like tomatoes, tuna and peaches.
The Japanese born and raised chef, who first started cooking in France, uses ingredients and techniques that reflect the culinary influences of both cultures in her life.
Sushi, and raw tuna in particular, was one of Yurika's favourite dishes growing up. Yet she discovered that the culture of eating raw fish wasn’t so common in France when she first arrived. Yet, with the arrival of nouvelle cuisine, she says "French people have become fond of eating raw fish."
“In Japan, it is the mainstream to eat raw fish with soy sauce and wasabi, but since I came to France, I learned how to cook it by combining it with fruits, vegetables, and herbs.”
While Yurika uses ingredients that are easily available in her own country, she “makes the most” of the "real taste of the ingredients" in France, using Japanese techniques “for eating raw tuna more deliciously.”
Try out Yurika's easy recipe below, and see how she lets her favourite fish shine.
01.
Raw tuna preparation
Marinate 300g of tuna in 10g of salt for 1 hour. Pat dry with paper towels.
02.
Clear tomato jelly preparation
Dice 1kg of tomato and blend in mixer with 10g of salt.
Pour tomato purée into a mesh strainer lined with paper and let purée filter through completely, yielding 500g of tomato water.
03.
Warm some tomato water and dissolve 7g of gelatin in warm tomato water; add remaining tomato water and let chill in fridge.
(Gelatin should be 1.4% of total mixture)
04.
Parsley and celery oil preparation
Blend parsley and celery in a blender.
Heat 100g of grape seed oil until 60℃ and add to blender; blend all until smooth.
Strain mixture in a mesh strainer lined with paper; add to sauce bottle.
05.
Plating
Slice marinated tuna into 1cm slices. Pit a peach and slice into 1 cm slices. Peel fresh almonds.
06.
Mix 15cc of olive oil and white vinegar for dressing. Place raw tuna on plate and season with fleur de sel and dressing. Place peach slices and almonds on each piece of tuna and shave horseradish on top.
07.
On the final plate, place each piece of tuna atop another in the middle of the plate, forming a tower.
Place clear tomato jelly around tuna tower and dress with parsley and celery oil.
Garnish with mini basil and finish with olive oil.
08.
The final dish.
