Oil Poached Tuna

For the Yuzu Hollandaise:

Ingredients

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

Method

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:

Ingredients

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

Method

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:

Ingredients

10 grams Kosher salt
One 450 gram Tuna fillet
1 liter Canola oil

Method

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:

Ingredients

Thinly sliced shio kombu
Katsuobushi flakes
Microgreens

Serve

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.