Pickled vegetables rolled inside thinly sliced Yellow fin Tuna, with a seaweed sauce, horseradish cream, crispy chilli served on a crunchy rice cracker.
This dish is inspired by the coastal regions of Spain. Yellow fin Tuna is one of the most favoured fish in Spanish Cuisine that’s the reason I have kept it raw so we can taste the freshness. The escabeche is a form of pickling an ingredient to preserve them and also to enhance the flavour of the dish. For the cracker I have used Calasparra rice which is from the Murcia region of Spain. Mixed the rice with squid ink to give the dish colour and texture. The seaweed sauce and creamed horseradish is a subtle Asian/European touch on the dish to give it a bit of saltiness and a spicy kick.
Deep fry the julienned red chilli in hot Olive Oil from Spain and dry it on a tissue to soak up any extra oil.
Winner tapa of the II Mundial de Tapas Ciudad de Valladolid.
Chef Shuyun chen, restaurant Bellota, by Peter Gordon. New Zealand.