Photo: Rubens Kato
Tuna Tartar with Tucupi and Wild Passion Fruit, Lima Beans Vinaigrette, and Pupunha Fruit
Bluefin tuna: 120 g
Lima beans: 40 g
“Pimenta de cheiro” chili: 100 g
Purple onion: 10 g
Ciboulette: 5 g
Tucupi: 100 g
Wild passion fruit: 100 g
Pupunha palm fruit: 30 g
Harumaki: 50 g
Yanomami mushroom: 5 g
Canola oil: 80 g
Coriander: 16 g
Shoyu: 30 g
Lemon juice: 20 g
Olive oil: 15 g
Maldon salt: 3 g
Sugar beet: 80 g
Wine vinegar: 0,8 g
Honey flower: 2 units
Black pepper: to taste
Brazil Flavors is a new ingredient-swap series sponsored by S.Pellegrino, in which chefs from some of Brazil's finest restaurants challenge their peers to cook up a menu using the ingredients they send them. The second dinner featured ingredients chosen by chef Felipe Schaedler, from Banzeiro restaurant (São Paulo and Manaus), and sent to chef Luiz Filipe Souza from Evvai (São Paulo), #40 on the Latin America’s 50 Best list.
Here's the dish created by the chef.
Remove the fibres from the tuna meat, cut into small dices and season it with olive oil, Maldon salt and black pepper.
In a blender, place the wild passion fruit pulp and the tucupi and beat until the pulp dissolves, and strain into a fine-mesh sieve.
Heat the resulting liquid, infuse with 85g of chilli, and cool it.
Finish with lemon juice, soy sauce, cilantro oil, and salt.
Blanch the coriander leaves in boiling water for 45 seconds, and cool immediately in water and ice.
Remove all the water from the coriander and, in a blender, mix it at full speed with all the canola oil for approx 2 min.
Strain into a superbag.
For lima beans:
Cook the beans in salted water and set aside.
Cut the red onion and the chilli in brunoise, taking out the seeds, and reserve.
Add chopped chives, purple onion and chilli, pupunha pickles, and salt to taste.
Boil pupunha fruit in salted water for 50 min.
Once cooked, peel it and cut it into small cubes.
Mix water, vinegar, and sugar in equal amounts to boil and pour over the pupunha cubes, then cool it to room temperature.
With a flower-shaped cutter, cut the harumaki leaves and brush with oil. Spread the harumaki flowers on a silicone mat and sprinkle with Yanomami mushroom powder. Cover with another silicone mat and bake in a static oven at 160 degrees for approximately 6 minutes.
Use the honey flower as garnish.
