Oil Poached Tuna

For the Yuzu Hollandaise:


  • 15 milliliters Mirin

  • 15 milliliters Sake

  • 15 milliliters Cold water

  • 5 Egg yolks

  • 450 grams Whole butter, unsalted, medium dice

  • 25 milliliters Yuzu juice

  • Kosher salt, to taste


1.   In a pot set on the Control ºFreak, add the mirin and sake. Bring it to a boil, cooking out the alcohol.

2.   Transfer the pan to ice water bath.

3.   When cool, add the water, yolks, and butter.

4.   Return the pot to the cooktop and set the Control °Freak to 179°F, using Probe Con-trol.

5.   Whisk constantly until the mixture thickens.

6.   Remove the sauce from heat and stir in the yuzu juice.

7.   Season with salt. Keep warm on the Control ºFreak at ºF.


For the Panko-crusted Asparagus:


  • 250 grams All-purpose flour

  • 4 Whole eggs

  • 250 milliliters Whole milk

  • 1 kilogram Jumbo asparagus, trimmed

  • 340 grams Panko breadcrumbs

  • Canola oil, as needed

  • Kosher salt, to taste


1.   In a pot set on the Control ºFreak, add enough oil to deep fry the asparagus.

2.   Set the unit to 375ºF using Probe Control Oil.

3.   Set up a three-bowl breading station. In the first mixing bowl, combine the flour with 1 tablespoon of salt; in the second, whisk together eggs, milk, and 1 tablespoon of salt; to the third, add the breadcrumbs.

4.   Bread the asparagus by first dipping them in the flour mixture and shaking to remove any excess. Completely coat the asparagus in eggwash, then toss in breadcrumbs to evenly cover.

5.   Working in batches, fry asparagus 3 to 4 minutes, until golden brown.

6.   Drain on paper towels. Season with salt.


For the Oil-poached Tuna:


  • 10 grams Kosher salt

  • One 450 gram Tuna fillet

  • 1 liter Canola oil


1.   Season the tuna with salt at least 2 hours before oil-poaching.

2.   In a pot set on the Control ºFreak, add the canola oil and tuna. Set the pan tempera-ture to 158ºF.

3.   Insert the probe into the tuna and cook until it reaches a core temperature of 135°F using the thermometer function.

4.   Remove the pot from heat and allow tuna to cool completely in the poaching oil.

5.   Shred the tone by hand into large chunks and reserve.


For Garnish:


  • Thinly sliced shio kombu

  • Katsuobushi flakes

  • Microgreens


Slicing on the bias, cut the asparagus spears in half. Spoon some yuzu hollandaise onto a serving plate. Arrange 3 halved asparagus spears on top. Flake the tuna around the asparagus. Drizzle more hollandaise over the tuna and asparagus. Garnish with shio kombu and katsuobushi. Finish with microgreens.