Lunchbreak: Tuna salad, avocado and clementine vinaigrette
2300 N. Lincoln Park West
Simple Tuna Salad, Avocado, Clementine Vinaigrette
28g tuna loin, sliced into rectangles
fleur de sel
200g clementine juice, reduced to 100g
50g acacia honey
20g white wine vinegar
220g grapeseed oil, cold
salt and white pepper
Heat the acacia honey in a steamer until hot, then combine the hot honey with the reduced Clementine juice and white wine vinegar until homogenous. Place this mixture into a bain marie set over ice. Using a stick blender, slowly add the cold grapeseed oil in a continuous stream to create an emulsified vinaigrette. Season the vinaigrette to taste with salt and white pepper, then store in a cooler.
Tomato, Avocado, Caviar
28g tuna loin, chopped fine
avocado, semi ripe
Cut the avocado in quarters, then peel. Run the avocado on a mandolin to attain small slices. Lay the avocado slices in a row, then cut them to 4.25cm width x 11cm, rounding off the edges to fit the shape of the plate. Lay the avocado between two sheets of parchement and cryovac on a medium setting to hold the sheets.
Cut the avocado sheets using a 10cm diameter ring punch, discarding any avocado outside of the ringmold. Once cut, season the 28g of tuna flesh with salt, dark soy, and lemon juice, then form the tuna portion into a sphere using your hand. Once formed, place the tuna flesh into the center of the avocado sheet circle. Using plastic wrap, form the avocado sheet around the tuna portion, tightening the plastic wrap to form a perfect sphere. Gently unwrap the tuna from the plastic wrap, and glaze the tuna ball with a thin layer of good quality olive oil. Season the outside of the tuna ball with fine salt and serve immediately.
basil leaves, picked of stems
Chill the grapeseed oil in a refrigerator until cold. Bring a large pot of salted water to a rapid boil. Add the picked basil leaves, taking care not to let the water drop below a boil. Cook the basil leaves for a timed 3 minutes. Once the leaves are cooked, strain them from the boiling water and immediately shock the leaves in ice water. Once shocked and cold, wring out any excess water content from the blanched leaves and transfer the leaves to a blender. Turn the blender on to create a paste from the basil leaves. Once the leaves have begun to be pureed, slowly add in the chilled grapeseed oil in a thin stream while the blender is on to emulsify the oil into the basil puree. Take care not to allow the mixture to over heat, at this will affect the color. The resulting puree should be bright in color and fully homogenous. Pass the basil puree through a tamis and reserve in a cooler until ready to use.