Courtesy of Chef Kitano Yurika

Raw Tuna with Peaches, Clear Tomato Jelly and Parsley and Celery Oil

Name: Raw Tuna with Peaches, Clear Tomato Jelly and Parsley and Celery Oil
Total time: 1 h 30 min
Yield: 4
Cuisine: Japanese
Ingredients: Tuna; Peaches; Tomatoes; Grape seed oil; Parsley; Gelatin; Almonds; White vinegar; Extra virgin olive oil; Salt; Fleur de sel; Horseradish; Mini basil

Chef Kitano Yurika won the Social Responsibility Award for the North West Europe Region.

19 October, 2020

serves for

total time

1 HR 30 MIN

ingredients

Tuna

300 g

Peaches

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.

Step 01

Courtesy of Chef Kitano Yurika

Raw tuna preparation

Marinate 300g of tuna in 10g of salt for 1 hour. Pat dry with paper towels.

Step 02

Courtesy of Chef Kitano Yurika

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.

Step 03

Courtesy of Chef Kitano Yurika

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)

Step 04

Courtesy of Chef Kitano Yurika

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.

Step 05

Courtesy of Chef Kitano Yurika

Plating

Slice marinated tuna into 1cm slices. Pit a peach and slice into 1 cm slices. Peel fresh almonds.

Step 06

Courtesy of Chef Kitano Yurika

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.