dry-aged tuna
- Bluefin tuna
Dry-aged tuna carpaccio with autumn truffle
Masaki Sugisaki
9th December 2024
Dry-aged tuna carpaccio with autumn truffle
90 min
Seasonal dish at Dinings SW3
Ingredients
truffle soy
- 40g mushroom puree
- 30g Shiragiku vinegar
- 25g soy sauce (gluten-free)
- 5g mirin
- 5g truffle oil
wild mushrooms
shallot rings
shiso leaf
amazake ponzu
- 450g Shiragiku vinegar
- 275g soy (gluten-free)
- 200g yuzu juice
- 200g Amazake
- 50g Kombu
- 50g mirin
mushroom puree
- 300g button mushrooms
- 15g Kombu
- 250g sake
Method
dry-aged tuna/plating
To be sliced thin and placed on a plate, brush with truffle soy
Add charred mushrooms, shallots, shiso and extra virgin olive oil
Shave truffle over the top of completed dish
wild mushrooms
Cleaned and charred on charcoal, then marinated in Amazake ponzu with a touch of garlic
shallot
Slice into rings, release into water to remove excess flavour
shiso leaf
Cut out shiso leaf with small ring cutter into disc
truffle soy
Prepared in advance. Place all ingredients together in blender and blend well to emulsify
mushroom puree
Wash mushroom and drain well (30 mins)
Place all ingredients on flat tray, kombu at the bottom, mushrooms on single layer
Cover with cling film, leaving two corners open to let alcohol evaporate
Set combi over to steam mode/humidity 100%/temp 100c/wind level 3
Once oven is reached to desired setting, steam cook mushrooms for 25 mins
Pass through fine chinois. Liquid should weigh 240g. Discard Kombu
Reduce the liquid by 50%. Blast chill
Blend reduced juice and mushrooms to fine consistency.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
