Blue Fin Tartar

1. Blue fin tatare
• Blue fin Tartar
• 200 gr blue fin tuna
• 20 gr spring onion
• 4 gr Murray river salt
• Sesame stylo foam
• 175ml metil textura mix
• 30 m l water
• 4 gr salt
• 15 gr sesame oil
• 100 gr Paco sesame croquant
• 15 gr pear puree
• Whip the metil and all ingredients kitchen mixer for 15 mins
• Set in mould and dehydrate
• Sesame cracker
• 30 gr sesame
• 100 gr isomalt
• Boil isomalt add sesame on silt mat. Roll to thin and cut 8cm ring cutter
• garnish
• 3 gr affila cress
• Kimchi pearl
• 45gr Dijon mustard
• 45gr tom ketchup
• 45 gr Plum sauce
• 90 gr kimchi base
• 20 drops green tbasco
• 75 gr sesame oil
• 75 gr yuzu juice
• 3 drops violet food coloring
• 1 in no egg yolk
• 250 gr tom consommé
• 7gr gluco textura
• 2 gr xantana textura
• Remaining is sesame polystyrene
• Mix all the ingredients vacuum, and drop on alginate water