Tuna and beetroot carpaccio, herbs, orange and lime dressing

Food is also part of the wellbeing concept of the Fusion Maia Resort, eat well-feel well with this carpaccio!

Ingredients, makes 4 servings

350 gr blue fin tuna (sushi quality)
400 gr beetroot
2 kg coarse salt
10 gr caraway seeds
200 gr fresh orange juice
50 gr fresh lime juice
75 gr native olive oil
15 gr orange blossom honey
50 gr fresh herbs (dill, chervil, parsley, coriander, watercress)
½ orange skin
50 gr radicchio leafs
40 gr mixed sprouts
Fleur de sel, sansho pepper

Preparation

Beetroot: mix the 2 kg salt with the caraway seeds and the orange peel. Cut the stem away from the beetroot. Fill half of the salt into a heat resistant container and place the beetroot in it. Fill up with the remaining salt so the beetroot are completely covered with salt. Bake at 180 c for 1 ½ hours. Remove the beetroot from the salt and let cool down.

Dressing : mix lime juice with honey and olive oil and blend. Seasoned with salt and sansho pepper.

Tuna : shape the tuna fillet into a square and freeze for 1 hour.

Orange reduction: put orange juice into a sauce pan and reduce on low heat till 50 gr remain. Set aside for cooling.

Presentation

peel the beetroot and cut squares of 4 x 4 cm and 3 mm thick. The same do with the frozen tuna.
Brush lightly the dressing on the plates and arrange the beetroot and tuna as on the pictures shown. Brush the surface with the dressing again.

Put the herbs and the radicchio into a bowl and marinated with the remaining dressing.

Put the herbs mix decorative in the center and drizzle some drops orange reduction over it.

Seasoned the tuna with fleur de sel and sansho pepper.

Use the remaining orange reduction to decorate as shown