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Asian tuna with Kari pudding, plum and turnip confit


marinated tuna 32g
canned plum 25g
turnip jam 10g
curry pudding 38g
then if
balsamic cream
Pickled tuna. Cut into 2cm by 2cm equal bars and marinate in soy sauce. sesame oil, balsamico cream.
Jam made from turnips. Peel the turnips, cut them into cubes , and boil them with the same amount of sugar. Bring to taste with lemon juice, rosemary, and ginger.
Curry pudding. In a saucepan, cook semolina with cream and milk, add curry, turmeric shichimi, salt, and sugar. The resulting porridge is slightly cooled and applied to a silicone mold with a spatula. Cool, cover with cling film.
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