This was the fish course served by our innovation chef-in-residence at his Catalan pop-up supper club in September 2016.
Ross Gibbens served the tuna belly on a skewer of dried wild fennel with an incredibly moreish taramasalata – bringing a quintessentially English touch to the finest Catalan ingredients.
For the Tuna Belly skewer
400g Tuna belly (Toro)
6 dry fennel fronds
Salt to season
For the Taramasalata
60g Smoked cod roe, skinned
18g Lemon juice
65g White bread, crusts removed, chopped
5g English breakfast tea leaf
10g Dijon mustard
Season the toro in coarse sea salt, leave for 10 mins, wash in plenty of water and dry
Portion the toro into 60g pieces.
Measure out all the taramasalata ingredients into a food processor and blend until silky smooth (approx. 1 minute). Store in the fridge until 20 minutes before serving.
Dry fennel fronds in a 100C oven until dry, or dry directly in the sun. Cut the dried fennel fronds to ~25 cm in length
Skewer the tuna belly with the dried fennel
Blow torch the tuna belly at room temperature on the two largest sides of the tuna portion.
Plate the tuna belly alongside 15 g of the taramasalata