Cured Sashimi Tuna with Blood Orange Jelly
Chef William Belickis of Mistral – Seattle,
Adapted by StarChefs
Yield: 4 Servings
- 8 ounces Yellowfin Tuna, center cut
- Fresh lemon juice, as needed
- Olive oil, as needed
- Salt and freshly ground white pepper
- 2 blood oranges
- 3 lemons
- 3 limes
- 3 sheets gelatin
Set tuna in shallow dish. In equal parts, combine lemon juice and
olive oil in pan to cover fish. Refrigerate 4-5 hours, turning halfway
through. Slice thin.
Juice oranges, lemons and limes. Bloom 3 sheets of gelatin in cold
water. Strain juices. Bring juice to boil, then pour over gelatin.
Let set 2 hours, then dice jelly.
Plate 2 ounces tuna on each of 4 plates. Top with jelly and season
with salt & pepper.