Black and white sesame crusted tuna mi-cuit, gingered soy gel, borage flower. Pistachio, mango, pickled chayote, nasturtium salad with nasturtium vinaigrette on coconut sesame tuile.
This dish is inspired by two islands I cherish: Phuket, where I lived before, and Madeira, where I live now...
We use fresh tuna caught by local Madeiran fishermen. It is crusted with black and white sesame, an asian staple ingredient, and quickly seared on a hot pan. To get a “mi-cuit” texture, where the external layer of the fish is cooked but the center is still raw (like in sushi or sashimi).
And to toast the sesame seeds. The tuna is served with an asian inspired fluid gel: made from soy sauce, fresh ginger, shallots and rice wine vinegar.
Besides tuna, another ingredient in this dish is common to both islands: Mango.
While Madeira doesn’t have as many mango varieties as Thailand, which produces over a hundred varieties.
The microclimate of Fajã dos Padres favours the growing of subtropical species, allowing for close to 20 varieties of mangoes to be grown, right by the seashore. An incredible location for an incredibly tasty fruit.
Chayote (Mexican pear squash) is a fruit I discovered in Madeira. It originates from South-America and is now grown intensively on the island.
The flesh of the chayote is mild in flavor, with a texture somewhere in between a potato and cucumber. In this dish the idea was to use it like “Gari” (the pickled ginger used in sushi restaurants).
For this we pickle it with ginger juice, for taste, and beetroot juice, for color.
Another ingredient originating from South-America.
This flowering plant grows wild everywhere in Madeira. All parts of the plant are edible: flower, leaves and seed pods. The flavour brings hints of mustard and slight sweetness. With an interesting peppery taste. In this dish we use Nasturtiums in several ways:
Fresh flowers and leaves are served raw, as a salad. Flowers also make a vinegar, which we use for the salad vinaigrette. Finally the seed pods are pickled and used like capers, brining hints of horseradish to the dish.