Piquillo Gazpacho, red tuna tartare, mustard cream by Hélène Darroze

Ingredients

1 serving

• 250 g pachino tomato
• 30 g red bell pepper, seeded
• 2 g peeled garlic
• 10 g white onion
• 50 g piquillo pepper
• 45 ml extra virgin olive oil
• 15 g sherry vinegar
• 15 g stale bread
• 1 pinch of salt
• 1/10 g xanthan gum
• 10 g bread
• 15 g butter
• 25 g heavy cream 35% fat
• 6 g Dijon mustard
• 35 g red tuna
• olive oil
• shallot
• Soaked mustard seeds
• green mustard sprouts

Steps

1. 1

   Cold soup preparation: place all the coarsely chopped ingredients in a stainless steel container. Let marinate for 24 hours.

2. 2

   After 24 hours, blend everything with a Thermomix, then strain through a chinois until the consistency is smooth. Keep in the refrigerator.

3. 3

   Crouton preparation: melt the butter until it turns a nice hazelnut color.

4. 4

   Sauté the bread cubes for 8 minutes in the butter until golden.

5. 5

   Plating: cut 35g of sushi-grade red tuna into 5mm tartare cubes. Season with olive oil, a little finely chopped shallot, mustard seeds, and a pinch of freshly grated ginger. Place in the center of the plate using a 5cm wide mold. Pour the gazpacho around the edges of the plate and place a quenelle of mustard cream on the red tuna. Garnish with a drizzle of oil, green mustard sprouts, and hazelnut-buttered bread croutons.