Tuna on toast with foie gras butter

Tuna on toast with foie gras butter

By
From
Marque
Serves
10
Photographer
Stuart Scott

A naturally luxurious dish which is at its best when southern bluefin tuna is in season. It works equally well with yellowfin; however, this fish does not have the fatty richness of its cousin. Simple elements of freshly made brioche toast, foie gras butter and pork crackling make natural if uncommon partners.

Ingredients

Method

  1. Begin this recipe one day in advance. Preheat the oven to 160ºC. To make the pork crackling powder, pass 200 grams belly-side pork skin over a gas flame to burn any bristle. Trim all of the fat from the skin. Put the trimmed pork skins in a small casserole dish with 1 small diced onion, 1 small diced carrot, 1 diced celery stalk, 2 fresh bay leaves and 1 teaspoon white peppercorns. Fill with water, cover with a tight-fitting lid and cook in the oven for 3 hours, or until the skins are completely soft . The skins should be soft and yielding without falling apart when pressed between the fingertips and thumb.
  2. Remove the skins from the braising liquid and lay them on cloth-lined trays until slightly cool. Using a tablespoon, scrape the remainder of the fat from the pork skins. Line dehydrator trays with plastic wrap. Place the skins on the dehydrator trays and dry in a food dehydrator at 50°C for 24 hours, or until dried and hard. Scrape any remaining soft fat from the skins.
  3. Heat 500 millilitres vegetable oil to 190ºC. Deep-fry the dried skins in batches until they puff like a prawn cracker. Drain well on paper towels and season with Murray River pink salt. Allow to cool completely. Transfer the crackers to a food processor and blend until pulverised to a fine powder.
  4. Skin 1 kilogram mid-cut bluefin tuna loin and trim away the bloodline and any sinew. Wrap the tuna very tightly in plastic wrap so that a rough cylinder is formed. Refrigerate until required.
  5. To make the foie gras butter, gently warm 25 millilitres port, 25 millilitres brandy, 100 millilitres pouring cream and 50 grams foie gras terrine in a small saucepan. When the foie gras is soft and melting, use a wand blender to blend until smooth.
  6. Blend 3 egg yolks, another 100 millilitres pouring cream and a little Murray River pink salt and freshly ground black pepper together then pour into the foie gras mixture and blend to combine. Pass the mixture through a fine sieve and pour into a very small terrine dish or mould. Wrap the entire mould tightly in plastic wrap and steam in a combi steam oven at 80ºC for 30 minutes until just firm. Refrigerate until required.
  7. Crack 2 tablespoons native pepperberry pods and remove the seeds. Discard the outer casing.
  8. Before serving, use a sharp knife to cut 20 thin slices of the tuna. Slice ten 2 × 2 × 4 centimetre bars from a loaf of brioche and toast under a hot grill until nicely golden.
  9. To serve, take the hot, toasted brioche bars and spread one side of each liberally with 1 tablespoon of the foie gras butter. Place on each serving plate, butter side up. Lay two slices of tuna on each toast and lightly season with a little Murray River pink salt and freshly ground white pepper. Pour a good amount of mandarin oil over each and finish with a tablespoon of pork crackling powder and a sprinkle of the pepperberry seeds.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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