Tuna Carpaccio by Igor Macchia

It is not long time ago when we talked about tuna, about the freshness and how it is delivered fresh here all the times. I think we have some of the best tuna there is, usually the tuna is caught less than 24 hours before it is delivered with us and there is just no better sashimi then from a really fresh tuna

I am sure that I have mentioned it many times before, but we do not serve blue fin tuna. The blue fin is a highly endangered species and should be avoided at all cost. If there is a restaurant serving blue fin, please boycot it, tell people about it that others can do the same, we really should not accept that there are still restaurants serving blue fin tuna.

The original recipe is made with lobster, but then again, as the lobster is getting very scarce here in Maldives, we at Soneva Fushi have decided not to serve lobster and so far we had actually no complaints as we always can make a plan with something else. The same for Igor, when we talked about the menu he was more than happy to change the carpaccio to a different fish to make sure we can continue our drive for sustainability

We got yellow fin tuna, there is still enough of it, at least for the time being and trust me, it is delicious too. Naoki, our Japanese chef is usually there immediately to get his share of fresh Toro, the tuna belly. The rest of us, we are happy with the Tuna fillet.

Having Igor here as our guest chef has been a lot of fun. We had three great events and I like to share his way of tuna carpaccio. There are hundreds of ways of presenting a carpaccio and I never get tired to see different variations.

So here it is

Recipe
2 Ea Lemon
250 Ml Water
250 G Sugar

500 G Tomato
20 Ml Olive oil
50 G Shallots, julienne
10 G Thyme
Pepper corn
1 Ea Lemon fresh

320 G Tuna
Lemon confit
Tomato confit
Mixed lettuce
Olive oil
Maldon Salt
Micro Greens
Pepper from the mill

Method
Cut the lemon skin in julienne, boil three times each time shock in cold water each time shock in cold water
Mix water, sugar and lemon zest, simmer and cool

Skin and quarter the tomatoes
Season with pepper, oil, shallot and thyme
Put on a tray and cook in the oven at 160 C for 35 minutes
Keep cool, drained and dry

Cut the tuna very thin
Put the mixed lettuce on the bottom of the plate
Put the carpaccio on top
Season with Maldon salt and pepper
Garnish with micro greens
Drizzle with Olive oil