Pink Tuna with cucumber gazpacho avocado and parmesan crips

Recipe by Vilmos Dohnal and Wesley Schipper of Restaurant Vermeer – Recipient of The Leaf & Artisan Trophy for ‘The Most Tea-Inspired Food’


Cucumber gazpacho
2 medium cucumber
1 yellow paprika
3 yellow tomatoes
1 banana shallot
1 clove of garlic
4 slices of white toast bread extra virgin olive oil
Sherry vinegar
Salt and pepper

Parmesan crisp
100g tapioca flour
70g water
60 g parmesan (grated)
4g salt

For the Cucumber gazpacho:
Chop all ingredients to small mirepoix, apart from the white bread.
Marinate for 2­4 hours. Place in robot coupe, add the bread.
Sieve, and keep it cold
For the marinated cucumber and avocado:?
Slice the cucumber to 0,5 mm thick, marinate with olive oil salt, and garlic.
Chop to brunoise, mix it with one crushed avocado. Season with salt, pepper and lemon juice.
For the parmesan crisp:
Bring all ingredients together, roll out between 2 silicon sheet.
Stem it for 25 min on 100C degrees.
Remove the top silicon sheet and continue to dry the crisp at 56C degrees, for around 3­4 hours. Let it cool down.
The crisp shouldn’t be too dry or too soft neither. Fry in deep fat fryer 180C degrees.

For the tuna:
Slice the tuna to 2,5 cm thick, roast on one side.
Brush the tuna with olive oil, season with seaweed salt.
Place it on the cold gazpacho. Garnish with sea vegetables and thick yoghurt.

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