3. Tuna crudo, shemeji mushrooms in verjuice pickle, truffle mayo, fried quinoa with Josef Chromy NV Tasmanian Cuvee by chef Nick Ratt
Tasmania is renowned for its sparkling wine culture, some saying it’s the most similar terroir to Champagne outside of France. So, for another New World pairing, chef Nick Raitt suggests his tuna crudo to pair with their cuvee.
“Matching my food with wine is one of my favorite things about my recent move to Tasmania,” he said. “In this tuna dish, the quality of the tuna is paramount, the oil content of the fish calls from some fresh acidity which comes in a light pickle made from our chardonnay verjuice, some extra virgin olive oil, and some thyme leaves.”
On the wine pairing chef Ratt goes on to say: “What brings this particular dish into being a great match for the Josef Chromy Sparkling is the creamy and earthy tones of the truffle mayonnaise, enhancing the traditional method sparkling. If available, fresh truffles are a must to shave over the dish!”
Tuna crudo, shemeji mushrooms in verjuice pickle, truffle mayo, fried quinoa (serves 8 to 10)
Ingredients
- 800g Yellowfin tuna, as fresh as possible
- Dill to garnish
Pickled Mushrooms
- 2 punnets shemiji mushrooms
- 100ml verjuice
- 50ml white wine vinegar
- 150ml good olive oil
- 6 sprigs picked thyme
Truffle mayo
- 6 Egg yolks
- 50mls Chardonnay vinegar
- 15mls Dijon mustard
- 25mls Fresh lemon juice
- 50g truffle mushroom paste
- 600mls olive oil
- Sea salt and white pepper
Method
- Using a sharp knife, slice the fish lengthways into long barrel shapes, this will make it easier to slice. Cut the fish into discs about 3ml thick. Take your time this this part as it will make a big difference in the end for texture.
- For the mushrooms - in a jug, measure out all liquids, then pan fry the mushrooms quickly on a high heat until tender, season mushrooms and add pickle liquid and thyme to the mushrooms. Remove pickles and liquid to a container or jar and chill until needed. They will last several weeks.
- To make the mayo Place the yolks, mustard, truffle paste, vinegar and lemon juice in mixing bowl and whisk until light in colour, Add the oil gradually, whisking all the time, then season to taste with salt, pepper - Note, If the mayonnaise becomes too thick while making, add a little hot water
- For the quinoa, bring a medium pot of water to the boil, blanch the quinoa for 10 minutes then drain well and toast in a fry pan on medium with some vegetable oil until golden. Medium heat will work well. Drain well and keep on a paper towel so it stays crisp.
- When ready to serve simply un wrap the fish and dress with some of the mushroom pickle liquid, some salt and pepper, gently coating the fish. Sprinkle over the pickled mushrooms, decorate with dots of the mayo and finish with toasted quinoa and few sprigs of dill.
