A surprising summer Cabernet pairing
TUNA, UMEBOSHI, BONITO, SHIITAKE, POTATO CRISPS
By Head Chef Cam Jones
A truly unique summer pairing designed to highlight the 2021 Vasse Felix Cabernet Sauvignon.
INGREDIENTS
Umeboshi dressing
1 shallot finely grated
2cm piece of ginger finely grated 100ml light soy
100ml mirin
100ml rice vinegar
15ml sesame oil
40g umeboshi paste (or whole umeboshi plums finely diced)
Tuna
400g fresh, high quality tuna fillet
Bonito Emulsion
1 egg
40ml light soy
4ml sesame oil
15ml rice vinegar
20g bonito
250ml vegetable oil
Shiitake
100g shiitake mushrooms diced
40ml vegetable oil
5ml sesame oil
1 dried bay leaf
1 sprig of fresh thyme
1tsp toasted sesame seeds
salt
Potato Crisp
Your preferred potato chip, we recommend Kettle Sea Salt
METHOD
Umeboshi dressing (prep 24hrs prior)
Combine all Umeboshi dressing ingredients and store in the fridge.
Tuna
Dice Tuna, cover and leave in fridge.
Bonito Emulsion
Add egg, light soy sauce, sesame oil, rice vinegar and bonito to blender. Blend on high for one minute. Continue blending on medium and slowly add oil until combined. Set aside.
Shiitake
Heat oil in frying pan over high heat and sauté the shiitake mushrooms until lightly golden.
Add sesame oil, sesame seeds, bay leaf and thyme and toss in the pan for three minutes.
Set aside and keep room temperature (remove thyme stalk and bay leaf before serving).
To Serve
Place 2 tbsp of bonito emulsion in the bottom of each bowl.
Divide tuna into eight portions and place on bonito emulsion.
Divide shiitake mushrooms into eight portions and place on top of tuna.
Dress tuna and shiitake with 3 tbsp of umeboshi dressing.
Cover with potato crisps.
Enjoy with the Vasse Felix Cabernet Sauvignon.
