Tuna tartar, Crispy fried egg yolk, Pickled roots, Avocado puree, Olive dust
| Ingredients | Qty | |
| Sashimi grade Yellow fin Tuna | 100 gm | |
| Free range egg yolk | 1 no | |
| Seasoned flour | as required | |
| Panko bread crumb | as required | |
| Whole egg | 1 no | |
| Oil | To fry | |
| Red Beetroot | 1 no | |
| Golden Beetroot | 1 no | |
| Candy Beetroot | 1 no | |
| Turnip | 1 no | |
| Black radish | 1 no | |
| Avocado | 1 no | |
| Kalamata Olive | 50 gm | |
| White wine vinegar | 50 ml | |
| Sugar | 30 gm | |
| Large lemon | 1 no | |
| Salt and pepper | as required |
Method:
Freeze the tuna block before chop into small dice.
Make a pickling liquid, boiling 100 ml water, vinegar and sugar and cool down. Add thinly sliced root vegetables into the pickling liquid and store it in a jam jar overnight.
Cook the egg yolk in a vacuum bag and cook in water bath at 63 degree centigrade for 30 minutes. Take out and refresh in cold water. Take out the egg yolk from the vacuum bag when cold.
Place roughly chopped pitted kalamata olives on a ceramic plate and dry in a microwave oven at lowest power setting till crisp. Blend it in a food processor till powder.
Make smooth puree of avocado pulp with lemon juice and seasoning.
Coat the egg yolk with seasoned flour then bitten egg and bread crumb. Deep fry in hot oil till golden brown.
Arrange as shown is picture.
Chef Sujan Sarkar
Olive Qutub
