Japanese chef Atsushi Tanaka of Restaurant A.T. in Paris prepared a really tasty dish at Flemish Food bash mixing partly cooked and smoked tuna with kohlrabi. It was a perfect summer dish and one which was really enjoyable.
The Japanese chef (see interview here) has been called the Picasso of the kitchen by his former master Pierre Gagnaire and has a very contemporary style though his base for his cuisine is French. He has been influenced by his trips and work in countries like Spain, the Netherlands, Belgium and Scandinavia.
Method and Ingredients
- 1 litre water
- 50 grammes sugar
- 20 grammes salt
- 1 kilogramme Kohlrabi
- 250 (white) balsamic vinegar
Put all the ingredients in a pan and bring to the boil. Once it starts to boil, take away from the stove and let it cool down.
Remove the cooked kohlrabi and chop it. Heat some olive oil in a pan and sweat the kohlrabi. Add a little bit of water, cover and let it simmer until cooked. Pass it through the thermomix, sieve and let it cool.
Heat a pan, add olive oil and sear the tuna. Smoke with the juniper berries and then slice the tuna.
Equal amount of quince vinegar and olive oil.
Oxalys and raw onion cut into rings as garnish.